Recipe courtesy of Jeanne Lemlin
Kale Soup
- Level: Easy
- Yield: 6 main-course servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 389
- Total Fat
- 20
- Saturated Fat
- 3
- Carbohydrates
- 48
- Dietary Fiber
- 10
- Sugar
- 8
- Protein
- 10
- Cholesterol
- 0
- Sodium
- 688
- Total: 1 hr 5 min
- Prep: 20 min
- Cook: 45 min
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.