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Recipe Details - Serves 4
Ingredients:
6 cups water or broth (add more or less depending on taste)
2 onions chopped
3 carrots chopped
4 stalks of celery chopped
5 cloves of garlic
Chopped kale -frozen or fresh. If fresh, remove stems!
Grated romano cheese
1 16 oz. can of chopped or diced tomatoes
Extra virgin olive oil
Instructions:
1. Heat olive oil in large pan or pot over low-medium heat.
2. Add onions, carrots and celery and simmer for 10 minutes over low heat. Stir frequently.
3. Add chopped garlic and simmer for 3 more minutes.
4. Add the water and/or broth. If the broth is store bought, I typically do 3 cups broth and 4 cups water. Do what you like.
5. Add kale and let it cook down. Cook for 1 1/2 hours.
6. Add the can of tomatoes and cook an additional 10 minutes. (optional)
7. Serve with graded romano on top (if serving to someone with a cold, do not use the cheese because you want the soup to have a clear broth).
Tip #1: If you add potato to the soup it becomes a Kale Potato Soup.
Tip #2: Serve with toasted bread on the side.
Tip #3: Freeze some of the soup if you can so you can have it handy. It only takes 20 minutes to thaw over the stove.
Tip#4: It is very hard to judge servings for soups because some people like soups with less broth, while others like it thicker.
So if you need to add more ingredients, like more carrots or whatnot, then do so. If you don't want to use 6 cups, use 5 or 7. Whatever you
prefer.
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