Kale Soup

By á-8974

Ingredients

• 1/2 cup Olive Oil
• 3 large Onions, finely diced
• 4 garlic cloves, minced
• 2 bay leaves
• 10 cups Vegetable Stock
• 1 (16 oz) can Diced Tomatoes
• 1 (15 oz) can Kidney Beans (drained and rinsed well)
• 1 lb Kale leaves torn from stems and finely chopped (10 cups leaves)
• 3 medium size red skinned potatoes, unpeeled and cut into 1/2" dice
• 2 teas Sweet Paprika
• Dash Cayenne Pepper
• 1 teas salt
• Liberal seasoning freshly ground pepper

Preparation

Step 1

Heat the Oil in a large stockpot over medium heat. Stir in the onions and garlic and sauté until onions are golden and tender, about 10 minutes.

Raise 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.

Discard the bay leaves. Remove about 2 cups of the soup and puree in a blender of food processor. Return it to the soup and stir to blend.