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| Servings |
4-6 people
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Ingredients
- 2 tablespoons tablespoons olive oil
- 1 yellow onion sliced
- 4 garlic cloves minced
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 medium sized potato, cut into cubes
- 1 large carrot cut into small pieces
- 1/2 cup white wine
- 1 bunch of chard with the stems removed, but saved. Chop the leaves and stems and keep them separate
- 1 bunch of lacinato kale with the stems removed, but saved. Chop the leaves and stems and keep them separate
- 6 cups vegetable or mineral broth
- additional salt and pepper to taste
Ingredients
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Rate this recipe!
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Instructions
- In large soup pot over medium heat add 2 tablespoons olive oil and sauté the onion until it is translucent. Add the minced garlic and sauté one more minute. Add the salt and pepper. Add the chard stems, kale stems, potato and carrot. Sauté 5 minutes to soften the vegetables and bring out the flavors. Add 1/2 cup of stock, cover the pot and cook for 10 minutes.
- When the vegetables are tender, add the white wine and simmer for 1-2 minutes until the pan is almost dry.
- Pour in the remainder of the stock and bring to a boil. Then lower the heat to a simmer and allow the vegetables to cook until they are tender. It is critical that the vegetables in the pot be very tender before going on to the next step or they will not puree properly at the end.
- Add the chopped kale and chard leaves and keep the soup cooking at a low simmer. Cook until the leaves are just wilted. Be careful not to overcook. The leaves should retain their vibrant green color.
- Puree the soup in a blender or food processor until it is smooth. If the soup is too thick add more water. Season with salt and pepper to taste and serve.