Kale Soup

4.7(18)

by Food Network·published 2015-05-09

AmericanMain Dish

Servings

6 main-course servings

Total time

—

Calories / serving

389 kcal

Ingredients (13)

serves

1/2 cup olive oilolive-oil
3 large onions, finely dicedonion
4 garlic cloves, mincedgarlic
2 bay leavesbay-leaf
10 cups vegetable stock
1 (16-ounce) can diced tomatoestomato
1 (15-ounce) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beanskidney-beans
1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)kale
3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dicepotato
2 teaspoons good-quality sweet paprikapaprika
Dash cayenne pepperpepper
1 teaspoon saltsalt
Liberal seasoning freshly ground pepperpepper

Instructions (3 steps)

01Heat 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.
02Raise 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.

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Not rich — missing servings, total time, or calories.