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.
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Read all 14 reviews
By sheldonwes
CAPE COD, MASSA...
on March 14, 2013
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THIS RECIPE WAS VERY EASY TO FOLLOW AND PREPARE THE BEST PART WAS THE TASTE JUST PERFECT AND THE EMULSION WAS A GREAT TIP, THANK YOU
By mev_11903927
Greensboro, GA
on June 20, 2012
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VERY TASTY SOUP. NOT A TON OF INGREDIENTS OR PREP. i HAD TO SUBSTITUTE SOME OF THE CHICKEN BROTH WITH BEEF BROTH (3 CUPS AND I ADDED A RIND OF PARMIGIANA. DELICIOUS ITALIAN TASTE AND SO GOOD FOR YOU.
By so cal laurie
on March 06, 2012
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My first time to review a recipe. Upon receiving a bunch of purple kale, I went looking for a Kale Soup recipe. YUM, so happy to have found this one! To this recipe I added about 3/4 cup each of chopped carrots and celery (I including some of the celery tops, removing them when I removed the bay leaves, one leek (thinly sliced, white and light green portion only in lieu of one of the onions. I also substituted the veggie broth with two (28 oz. each cartons of chicken broth and one (11.5 oz. can of V8 juice. I found that 1/4 cup of olive oil was sufficient when sauteing the onion and leek (added the minced garlic during the last minute of the saute. Definitely a keeper recipe, my husband and I both loved it.
Read all 14 reviews