Oxmoor House JANUARY 2004
Heat oil in a Dutch oven over medium-high heat. Add onion and next 3 ingredients; cook 5 minutes or until vegetables are tender. Stir in kale and next 4 ingredients. Simmer, uncovered, 30 minutes.
Ladle soup into serving bowls. Sprinkle 2 teaspoons Parmesan cheese over each bowl of soup.
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