Kale Soup

1 - 2 tablespoons extra virgin olive oil

¾ cup cooking onion, chopped

3 – 4 cloves garlic, minced

1 bunch kale, stems removed and leaves chopped

8 cups chicken stock (see our Chicken Stock recipe)

2 cups tomatoes, peeled, seeded and chopped

6 medium potatoes, peeled and cubed

4 cups dried cannellini beans, rinsed before cooking (can substitute great northern or navy beans)

1 tablespoon Italian seasoning

5 tablespoons fresh parsley, chopped

salt and freshly ground pepper to taste

1.  In a Dutch oven, heat extra virgin olive oil and sauté onion and garlic. Stir in kale until wilted. Stir in chicken stock, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer until potatoes are soft.

2. Salt and pepper to taste.

Serves approx 8