This is an extremely simple winter soup that will bring warmth and happiness overtones the kitchen. My Italian source simply listed ingredients, so I have given amounts; feel free to adjust them to suit your taste.
Prep Time: 30 minutes
Cook Time: 2 hours
Total Time: 2 hours, 30 minutes
Ingredients:
- 2 black leaf kale plants, about 2 1/2 pounds (1 k)
- A medium onion, minced
- 2 cloves garlic, crushed
- A medium carrot, minced
- A stalk of celery, minced
- A sprig of fresh thyme
- Olive oil
- 3-4 canned plum tomatoes, crushed
- Salt and pepper to taste
- 2 quarts (2 liters) simmering vegetable or meat broth (unsalted bouillon will work)
- Slices of toasted Italian bread
- Freshly grated Parmigiano Reggiano
Preparation:
Begin by washing the kale, stripping the ribs from the leaves, and slicing the leaves into strips. Next, heat a quarter cup of olive oil in a pot, add the onion, carrot, celery, and garlic, and sauté until the onion is translucent and begins to color. Add the thyme, and the kale, and cook, stirring occasionally, for a few more minutes.
Add the tomatoes and broth, mix well, check seasoning, and simmer the soup for an hour. In the meantime, slice and toast the bread, and use it to line your soup bowls.
Ladle the soup over the bread, and serve it with freshly grated cheese, extravirgin olive oil, and black or red pepper for those who want it.
Add the tomatoes and broth, mix well, check seasoning, and simmer the soup for an hour. In the meantime, slice and toast the bread, and use it to line your soup bowls.
Ladle the soup over the bread, and serve it with freshly grated cheese, extravirgin olive oil, and black or red pepper for those who want it.
