Kale and Potato Soup with Fresh Mint and Parsley
Author: 
Recipe type: soup
Serves: 4 to 6 servings
 
If you can't find lacinato or Tuscan kale, you can substitute a kale variety of your choice here.
Ingredients
  • 10 cups water (we used 8)
  • 1½ pounds kale, preferably lacinato or Tuscan, chopped into 2-inch pieces
  • 1½ teaspoons fine sea salt
  • 3 medium russet (baking) potatoes, peeled and cut into 1-inch pieces
  • 1 garlic clove, peeled and smashed
  • ½ cup finely chopped fresh mint leaves
  • ½ cup finely chopped fresh flat-leaf parsley leaves
  • ¼ cup extra-virgin olive oil
  • Lemon for squeezing, optional
  • Parmesan cheese for topping, optional
Instructions
  1. Bring the water to a boil in a large pot.
  2. Add the kale and salt and cook over medium high heat, uncovered, for 15 minutes.
  3. Add the potatoes and cook until very tender, about 25 minutes.
  4. Remove from heat and stir in the garlic, mint, parsley and oil.
  5. Cover and let stand for 5 minutes for the flavors to meld.
  6. If desired, discard the garlic clove before serving (good idea).
  7. Add optional squeeze of lemon before serving.
  8. If desired, sprinkle with Parmesan cheese before serving.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2019/01/14/a-little-sicilian-soup-for-a-rainy-day/