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Potato & Kale Soup
By Ro Morse
PADUCAH - Serves 10

2 tablespoons extra-virgin olive oil  
1 cup chopped sweet onion  
2 tablespoons chopped fresh garlic  
1 bunch kale, remove stems and chop 
8 cups chicken or vegetable broth    
1 (15 ounce) can diced tomatoes with juice  
6 Yukon gold potatoes, peeled and cubed 
3 whole carrots, cleaned and sliced
2 (15 ounce) cans cannellini beans, drained 
1 tablespoon Italian seasoning  
2 tablespoons dried parsley  
Salt
Pepper
 
In a large pot, heat oil over medium high heat. Add onions and garlic, stirring and cooking until soft. Stir in the kale and cook until wilted, about 2 minutes. Stir in the broth, tomatoes, potatoes, carrots, beans, Italian seasoning and parsley. Simmer the soup mixture over medium heat for 25 minutes, or until potatoes are cooked through. Season to taste with salt and pepper.




Published 09:28 PM, Sunday Jan. 12, 2020
Updated 09:31 PM, Sunday Jan. 12, 2020

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