Kale Soup

Total Time:
1 hr 5 min
Prep:
20 min
Cook:
45 min

Yield:
6 main-course servings
Level:
Easy

Ingredients
  • 1/2 cup olive oil
  • 3 large onions, finely diced
  • 4 garlic cloves, minced
  • 2 bay leaves
  • 10 cups vegetable stock
  • 1 (16-ounce) can diced tomatoes
  • 1 (15-ounce) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans
  • 1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)
  • 3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dice
  • 2 teaspoons good-quality sweet paprika
  • Dash cayenne pepper
  • 1 teaspoon salt
  • Liberal seasoning freshly ground pepper
Directions
  • Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.

  • Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil. Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.

  • Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.


CATEGORIES:
View All

Cooking Tips
More Recipes and Ideas
YOU MIGHT ALSO LIKE
Loading review filters...
BROWSE REVIEWS BY KEYWORD
    Reviews
    KalePotato_Soup_210.tif

    Not what you're looking for? Try:

    Kale-Potato Soup with Bacon

    Recipe courtesy of Food Network Kitchen