Kale Soup

Directions

1. 1
   Dice carrots, celery and onion into bite-sized pieces. Peel and mince garlic.
2. 2
   Wash the kale and run through a salad spinner. Trim the ends to remove the hard stalks. Run your knife lengthwise down the leaves and then chop into smaller sized leaves.
3. 3
   Heat the olive oil in an 8-quart pot or Dutch oven over high heat; saute carrots, celery, onion and garlic until they have good color, about 3-4 minutes. Season with salt and pepper. Pour in the stock and the water as well as the bay leaves. Bring up to a boil.
4. 4
   At a vigorous boil, add the kale, paprika, oregano, red pepper and nutmeg. Bring back up to a boil and add the pasta. Reduce to low and simmer about 15-20 minutes until pasta is cooked.
5. 5
   Add parsley, remove the bay leaves and ladle into individual bowls for serving. Enjoy with crusty bread or homemade croutons.
6. 6
   Alternate options:
7. 7
   1. After pasta is cooked, add in rinsed chickpeas or cannellini beans.
8. 8
   2. Use chicken stock instead.
9. 9
   3. Instead of pasta, use lentil beans.
10. 10
    4. Instead of pasta or beans, use cooked shrimp (no tails).