Sunday, April 24, 2016

Keeping it Simple: Potato and Kale Soup


Life is really simple, but we insist on making it complicated~Confucius

There is nothing complicated here.  Only a few fresh ingredients needed.  Take a moment and savor the simplicity.


Potato and Kale Soup
Serves 6


Ingredients:
2 Tablespoons olive oil
2 strips applewood bacon, chopped
1 medium onion, chopped
2 garlic cloves, minced
1-2 large carrots, diced
6 medium yukon gold potatoes, peeled and cut into chunks
A half-bunch fresh kale leaves (8-10) with the stem removed, chopped
8 cups chicken stock
1 can cannelloni beans drained
A good pinch of kosher salt
Fresh ground black pepper

Directions:
In a 6-quart Dutch oven over medium heat, heat olive oil.  Add bacon, onion. and carrot.  Sauté until the onion is translucent and the bacon is slightly crisp (3-5 minutes).  Add garlic, pinch of salt and ground black pepper.  Cook another minute.  Add kale.  Cook another 3-5 minutes until kale has wilted.  Add chicken stock, beans and potatoes.

Simmer for approximately 25-30 minutes.  Soup is done when potatoes are easily pierced with a fork and kale is tender.

Enjoy!