Kale and Potato Soup

Kale and Potato Soup

Ingredients:
1 bunch kale or other greens- spinach, chard
3 tablespoons virgin olive oil
1 medium onion, diced
4 stalks celery
6 cloves garlic
½ teaspoon chili flakes
1 bay leaf
1 teaspoon salt or to taste
4 medium red potatoes, washed, scrubbed and diced into ½ in. cubes
2 teaspoons nutritional yeast
7 cups water or stock
1-2 cans or 3-4 cups cooked white or pinto beans


Clean and trim the stems off of the kale, cut into thin strips, set them aside
Heat oil in soup pot; add the onion, garlic, chili, bay leaf, and salt cooking over high heat for 4 minutes, stirring frequently. Add the potatoes celery and yeast plus a cup of water or stock. Stir together, cover, and cook slowly for 5 minutes.
Add the kale, cover and steam until wilted, stirring as needed. Pour in the rest of the water or stock, bring to a boil, and then simmer slowly, covered, until the potatoes are quite soft, 30-40 minutes.
When potatoes are ready you add the beans. I puree them with some of the soup because I have a child who won’t eat whole beans, however, it’s up to your personal preference whether to puree some of the soup or not.
I finish this soup with plain yogurt or a good hard cheese if I have them available.
This soup is very warming and is one of our family favorites.
The origins of this soup are from a recipe in The Greens Cookbook, I have modified it to add more fiber and protein.
Enjoy!!