Kale and Potato Soup

February 1, 2010

Kale and Potato Soup

Sara Jones, Tucson CSA

Fennel seeds, red chile flakes and paprika lend the traditional
flavor of Italian Sausage to this vegetarian soup. You can
always add the sausage back in if you like, but the soup is plenty
hardy without it.

1 medium size bunch kale, cleaned, with thick stems removed,
roughly chopped
3-4 red potatoes
1 can white beans, drained
4-5 cloves garlic, minced
1 teaspoon fennel seeds, crushed
1-2 teaspoons red chile flakes, to taste
2 teaspoons paprika
1 tablespoon olive oil
1/4 cup cream or whole milk
Salt and pepper, to taste

Heat oil in a large saucepan over medium heat. Add spices and
garlic and sauté until fragrant. Stir in potatoes and cook briefly
before adding about 1 quart of water. Bring to a simmer and
cook until potatoes are almost tender. Add greens and beans and
cook for about 10 more minutes. Remove soup from heat, stir in
cream and season with salt and freshly ground pepper.

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