"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
- 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*
- Heat the olive oil in a large soup pot and cook the onion and garlic until soft.
- Stir in the kale and cook until wilted, about 2 minutes.
- Stir in the stock, tomatoes, potatoes, beans, Italian seasoning, and parsley.
- Simmer soup on medium heat for 45 minutes to an hour, or until potatoes are cooked through.
- Stir in half & half.
- 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!