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Kale Soup

Recipe says 6 servings but I remember it being a bunch.

1 TBS olive oil
1 large onion, chopped
1 large red bell pepper, chopped
1 cup carrots, chopped
2 garlic cloves, minced
2 cups red potatoes, peeled and diced
6 cups kale, coarsely chopped
16 oz can Cannellini Beans, rinsed and drained
14.5 oz can petite diced fire roasted tomatoes, undrained
4 to 6 cups chicken stock
1 TBS white wine vinegar
1 TBS fresh chopped rosemary

Saute’ onion until light brown in olive oil. Add carrots, pepper, garlic and saute’ additional 5 minutes. Lower heat, add potatoes, kale, beans, stock, salt and pepper. Simmer until potatoes are tender. Add additional water or stock if too thick.

Stir in vinegar when done. (Don’t skip this – makes a huge difference in taste).
 
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