Kale Soup (All Veggies)

    

Soups like this-- you like 'em, tolerate 'em, or hate 'em! 

I......... LIKE 'em!

A bowl of hot kale soup with a slice of pumperknickel bread....

INGREDIENTS:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 cloves garlic, minced
• 1 bunch kale, de-stemmed, and leaves coarsely chopped
• 4 cups water
• 4 cups vegetable broth
• 1 of 15 oz. can diced or stewed tomatoes
• 6 large potatoes, peeled and cubed
• 2 of 15 oz. cannelini beans, drained or undrained
• 2 teaspoons Italian seasoning (rub between fingers to release more flavor)
• 2 tabespoon dried parsley (rub between fingers to release flavor)
• Salt and pepper, as desired.

DIRECTIONS:

• In a large Dutch oven, cook onions in olive oil until soft.  When soft, stir in the minced garlic.
• Stir in the kale and cook until wilted (maybe 2-3 minutes).
• Add water, tomatoes, potatoes, bean, Italian seasoning and parsley.
• Simmer soup on medium heat for about 25 minutes, or until cubed potatoes are soft.
• Season with salt and pepper according to taste.
• Serve.