Kale Soup

Name: Kale Soup
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

13 ingredients

8 steps

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

1

Heat the oil in a large stockpot over medium heat.
2

Stir in the onions and garlic, and saute until onions are golden and tender, about 10 minutes.
3

Raise the heat to high, stir in all the remaining ingredients, and bring the soup to a boil.
4

Lower the heat to a lively simmer and cook about 30 minutes, or until the potatoes are tender and the soup has thickened.
5

Discard the bay leaves.
6

Remove about 2 cups of the soup and puree in a blender or food processor.
7

Return it to the soup and stir to blend.
8

This soup?s flavor will intensify with time, so don?t hesitate to make it a few days in advance.