by Nicole Franzen
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Nicole Franzen's Notes:
4 yukon gold potatoes Ask a question about this ingredient
1 bunch of lucinato kale Ask a question about this ingredient
1 container of vegetable or chicken stock Ask a question about this ingredient
1 cup of wine Ask a question about this ingredient
4 stalks of celery Ask a question about this ingredient
3 cloves of garlic Ask a question about this ingredient
1 yellow onion Ask a question about this ingredient
1 can of fire roasted tomatoes Ask a question about this ingredient
4 sprigs of rosemary Ask a question about this ingredient
3 sprigs of fresh thyme Ask a question about this ingredient
3 slices of bread for bread crumbs or croutons Ask a question about this ingredient
olive oil Ask a question about this ingredient
canola for frying croutons Ask a question about this ingredient
sea salt & fresh ground pepper Ask a question about this ingredient
For prep; dice onion, celery and garlic. In a large stock pot on medium heat add garlic, onions and celery with a drizzle of olive oil. Add 4 sprigs of rosemary and 3 sprigs of thyme (leaving them on the stem, you will remove them later). Pour in a cup of white wine. Cook till tender and add 4 potatoes that have been cubed. Season with fresh ground pepper and sea salt. Add a can of fire roasted chopped tomatoes and the vegetable broth (about 5 cups). Add an additional cup of water and simmer on medium-low heat for a few hours stirring occasionally and adding extra seasoning or water if necessary.
Ask a question about this stepRemove the sprigs of herbs. Before you are ready to eat chop kale and place in the soup. I learned that I like it better when the kale is vibrant and still partially firm. If you put in the kale early in the cooking process it turns to mush and looses flavor. For topping drizzle with a little olive oil and breadcrumbs. To make breadcrumbs; cube bread into small pieces. Add to a pan on med-high heat with canola oil. Turning frequently until golden brown. Season with salt and place on paper towels to absorb any extra oil. Then when cool crush into crumbs with the back of a cup or bowl and a paper towel in between. You could also just bake some croutons till crispy. I know I have been making a lot of soups lately but its the one of the few things I find super comforting on a cold dark winter night. Warms the soul and you can eat it for days after.
Ask a question about this stepMade this, but also added great northern beans for a little extra protein. Delicious!
I definitely want to try this! It goes very well with my cooking taste on my blog www.kalewithlove.blogspot.com I would just use gluten free bread crumbs instead. Yummo! Thanks for sharing!!
I made this recipe this week - delicious!! I added some soyrizo towards the end - really good.
@ nannydeb I know! The wine and herbs are such a nice addition, it really adds depth and flavor. YUM
thanks guys! @nannydeb let me know how it is with sweet potato
I just had the soup leftover for lunch and it was wonderful! The sweet potato probably overpowers the soup a little, but it was still delicious! I love the herbs and the wine.
This just wonderful! Am making this one for sure.
I was looking for a recipe for this bunch of kale and a sweet potato. This looks like the one! Thanks!
Anita is a vegan pastry chef & founder of Electric Blue Baking Co. in Brooklyn.
Making this tonight. Having a torrid love affair with Kale these days.