Power Kale Soup
This delicious vegetable soup can help you use your left-over Parmesan rinds and your leftover bread, with several fresh vegetables under a low temperature cooking, the soup is just flavorful.
Yield
6 servingsPrep
15 minCook
60 minReady
80 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
kale
or swiss chard |
|
| 3 ½ | tablespoons |
olive oil
|
|
|
olive oil
for drizzling |
*
|
||
| 1 | large |
yellow onion
finely chopped |
|
| 2 | medium |
carrots
or 3 small, peeled and finely chopped |
|
|
salt
to taste |
*
|
||
|
cayenne pepper
to taste |
*
|
||
| 3 | tablespoons |
tomato paste
|
|
| 1 ¼ | cup |
tomato purée (passata)
|
|
| 2 | inches |
parmesan rind
|
* |
| 6 | slices |
bread
1-inch thick, Italian, prefer whole grain, whole wheat |
|
|
Parmesan cheese
for garnish |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
kale
or swiss chard |
|
| 53 | ml |
olive oil
|
|
| 1 | x |
olive oil
for drizzling |
*
|
| 1 | large |
yellow onion
finely chopped |
|
| 2 | medium |
carrots
or 3 small, peeled and finely chopped |
|
| 1 | x |
salt
to taste |
*
|
| 1 | x |
cayenne pepper
to taste |
*
|
| 45 | ml |
tomato paste
|
|
| 296 | ml |
tomato purée (passata)
|
|
| 2 | inches |
parmesan rind
|
* |
| 6 | slices |
bread
1-inch thick, Italian, prefer whole grain, whole wheat |
|
| 1 | x |
Parmesan cheese
for garnish |
*
|
Directions
Rinse kale (or Swiss chard) in several changes of water until completely free of grit. Drain, remove the stalks and finely chop the leaves.
Heat oil in a large pot over medium heat. Add chopped onion, carrots and celery, and cook, stirring often, about 11 minutes, or until softened. Stir in salt, cayenne pepper and tomato paste; cook 3 minutes.
Reduce heat to medium-low, add 8 cups water, tomato purée, Parmesan rind and chopped greens.
Cook, partially covered, 50 minutes, until very thick, stirring occasionally; add more water if needed. Season to taste with salt and pepper. Remove rind if you want.
To serve:
Place slice of bread in each bottom of bowl. Fill with soup, sprinkle with cheese, drizzle with oil and serve warm.
