Kale & Potato Soup

A simple, yet flavorful that can hold up to modifications (seasons and vegetables)

Yield: 5 servings
Community Recipe from

Ingredients

  • 2 ear(s) Onions sliced thin
  • 4 clove(s) Garlic chopped finely
  • 6 White Potatoes (small) diced
  • 4 Carrots chopped
  • 4 stalk(s) Celery chopped
  • 1 tablespoon(s) Salt
  • 1 can(s) Cannellini Beans drained (optional)
  • 2 bunch(es) Kale destemmed and chopped
  • 8-10 cup(s) Water or Stock/Broth

Preparation

  1. Saute Onion until soft (about 3-5 minutes), add Garlic (do not burn).
  2. Dice Potatoes and add along with Carrots and Celery as well as 4 cups Water (or more to cover).
  3. Add Salt.
  4. Simmer until Potatoes are fork-tender.
  5. Add Cannellini Beans (and optional bean liquid). Continue Simmering.
  6. Steam Kale separately in batches (about 3 minutes per batch) and once completed, add to soup with enough Water/Broth/Stock (and/or the Kale Steaming Liquid) to cover .
  7. Simmer for 30 minutes.
  8. Season to taste.

  9. Optional: Puree some (and add back into the Soup) or Puree all of the Soup. Immersion Blender works great!
March 2012

This recipe is a personal recipe added by ldweisberg and has not been tested or endorsed by MyRecipes.

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