Friday, August 1, 2014

RECIPE: Italian Kale Soup

Level: Easy

1 bunch kale
1 onion
3 garlic cloves
2 medium carrots
1 medium zucchini 
1 can chopped tomatoes
6 cups chicken stock
1 tbs butter or olive oil
1 Parmesan cheese rind (optional)
2 bay leafs
1 tsp of basil
1 tsp of oregano

1.     Prepare vegetables by dicing onions, pressing the garlic and chopping zucchini, carrots and kale into bite-sized portions

2.     In a stockpot or Dutch oven, brown onions and garlic in butter or olive oil

3.     Once fragrant, add chopped carrots and zucchini

4.     Once the carrots and zucchini have had a chance to brown, add the stock, chopped tomatoes, Parmesan cheese rind (optional), kale and spices. The kale will seem like a lot, but do not worry, it cooks down

5.     Reduce heat, cover, and simmer for 15 minutes or until carrots are tender.

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