"Who eats kale? It's so bland it doesn't even taste like kale." ~Dr. Gregory House 

While shopping in the produce section of Lucci's Supermarket last week I came upon a large bag of greens for just over a dollar. When I looked at the tag I saw that it was kale. I thought to myself, "What the heck do I do with this?!", then threw it in my carriage. I do love a bargain.

After reading up on the vegetable, I found out that kale is considered a "superfood". It is high in Beta Carotene, Vitamins K and C, Lutein, Zeaxanthin and Calcium. Kale also contains Sulforaphane, a chemical with potent anti-cancer properties.

This soup is filling and nutritious. Top with a little shredded cheese and serve with a loaf of crusty bread for a great cold weather dinner.

Kale and Potato Soup

Ingredients

• 2 tablespoons olive oil
• 1 sweet onion, chopped
• 2 tablespoons garlic, chopped
• 1 bunch kale, stems removed and leaves chopped
• 4 cups chicken stock
• 4 cups beef stock
• 1/4 cup half & half
• 1 (15 ounce) can diced tomatoes
• 6 white potatoes, peeled and sliced thin
• 1 (15 ounce) can cannellini beans, drained
• 1 tablespoon Italian seasoning
• 2 tablespoons dried parsley
• salt and pepper to taste*

Directions

1. Heat the olive oil in a large soup pot and cook the onion and garlic until soft.
2. Stir in the kale and cook until wilted, about 2 minutes.
3. Stir in the stock, tomatoes, potatoes, beans, Italian seasoning, and parsley.
4. Simmer soup on medium heat for 45 minutes to an hour, or until potatoes are cooked through. 
5. Stir in half & half.
6. Season with salt and pepper to taste*.

* I have a very "salty palate" so I use a lot of salt in my soup and also quite a few grinds of black pepper - I leave the amount of salt in this recipe up to you. For a nice kick throw in a bit of hot sauce too. You could also easily make this a vegetarian recipe by using all vegetable stock.

Have a wonderful Thanksgiving!