Kale Soup

1. 1

   Dice carrots, celery and onion into bite-sized pieces. Peel and mince garlic.

2. 2

   Wash the kale and run through a salad spinner. Trim the ends to remove the hard stalks. Run your knife lengthwise down the leaves and then chop into smaller sized leaves.

3. 3

   Heat the olive oil in an 8-quart pot or Dutch oven over high heat; saute carrots, celery, onion and garlic until they have good color, about 3-4 minutes. Season with salt and pepper. Pour in the stock and the water as well as the bay leaves. Bring up to a boil.

4. 4

   At a vigorous boil, add the kale, paprika, oregano, red pepper and nutmeg. Bring back up to a boil and add the pasta. Reduce to low and simmer about 15-20 minutes until pasta is cooked.

5. 5

   Add parsley, remove the bay leaves and ladle into individual bowls for serving. Enjoy with crusty bread or homemade croutons.

6. 6

   Alternate options:

7. 7

   1. After pasta is cooked, add in rinsed chickpeas or cannellini beans.

8. 8

   2. Use chicken stock instead.

9. 9

   3. Instead of pasta, use lentil beans.

10. 10

    4. Instead of pasta or beans, use cooked shrimp (no tails).

* Per serving · 4 servings · Values may vary.