Sunday, January 20, 2013

Roasted Tomato , Kale  & Potato soup with fresh herbs: 

4 Yukon Gold Potatoes- cubed
(you can use 2 sweet potatoes instead)
4 cups of Kale - Diced
5 stalks of celery with leaves - Diced
1 Container of Vegetable or  Chicken stock
2 tbs lemon juice 
1 tbs of lemon zest
 1 tbs black pepper
1 Med Onion- Diced
1 can roasted Tomatoes
(If you have time roast 4 large tomatoes with olive oil instead of can)
1 tbs rosemary
1 tbs thyme
1 can cannellini beans ( White Kidney Beans)  
(Dried beans that have been cooked work well )
1 cup white wine
6 cloves of garlic                                           

Prepare all ingredients :
dice onions, celery, and garlic ,
peel and cube potatoes,
remove rosemary and thyme from steams and finely chop,
rinse and drain beans

Add onion, celery and garlic to a large stock pot over medium heat with a tablespoon of broth, saute until vegetables are soft. Add in white wine and continue to cook until liquid is reduced for about 3-4 mins., Stir in herbs . Add cubed potatoes and stir for 2-3 mins, then add in cannellini beans, roasted tomatoes and stir , then add in the rest of the broth. Add lemon juice and black pepper. Simmer on medium low until potatoes are tender and flavors meld.
Before serving taste and season with pepper /sea salt to taste, then add in chopped Kale and lemon zest and simmer 3-4 minutes until Kale is at desired texture. ( serving size is 1 1/2 cups)

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