Vegetarian Kale & Potato Soup
Submitted by jatwood
Vegetarian kale and potato soup builds a rich stock from kale stems and potato peels, then layers in olive oil, garlic, red pepper flakes, and torn kale leaves. Rustic, zero-waste cooking.
YIELD
4 servingsPREP
15 minCOOK
25 minREADY
1 hrsThis is a smart Tuscan-style kale and potato soup that uses every part of its vegetables. The stems of the kale and the peels of the potatoes go into the water first to build a stock while you prep, so nothing goes to waste and the broth carries real depth without any meat.
Red skinned potatoes hold their texture better than russets here. Once they cook tender in the strained broth, you press half of them against the side of the pot with a wooden spoon (or puree a cup or two in the blender). That partial smashing thickens the soup into a creamy, rustic base while leaving plenty of chunks intact.
A generous half teaspoon of red pepper flakes sets the warmth, and six cloves of sliced garlic bring the soup squarely into Italian territory. The hour-long rest after cooking is a quiet but powerful step that lets everything meld into something far better than the sum of its parts.
Serve with crusty bread, a drizzle of olive oil, and chopped parsley.
Kitchen Tips
- Wash kale leaves thoroughly. Grit and dirt hide in the curly ruffles, and one bad bite of sand ruins the bowl.
- Use the back of a wooden spoon, not a potato masher, to press potatoes against the pot. The mash should be rough and rustic, not pureed.
- Salt the stock water during the simmer, not just at the end. Vegetables season from the inside out.
- If you have a parmesan rind, drop it in with the simmering stock for extra umami.
Variations
- Add a can of drained cannellini beans for protein and body, classic ribollita-style.
- Stir in cooked Italian sausage or pancetta crumbles for a non-vegetarian version.
- Swap kale for chard or escarole, treated the same way.
Ingredients
Directions
HEAT WATER IN LARGE PAN. Meanwhile, with sharp knife, remove stems of ruffled kale leaves.
Chop stems into 1-inch long pieces and add them to the water.
Cut leaves into pieces about 2-inch square, wash well and set aside.
Scrub and peel potatoes and add peels to heating water along with ½ teaspoon salt and 1 bay leaf.
When water boils, lower heat and let it simmer while you assemble remaining ingredients.
Cut peeled potatoes into pieces about ½-inch square.
Heat oil in soup pot, add onion, garlic, red pepper flakes and remaining bay leaf.
Cook over medium-high heat 3 or 4 minutes, stirring frequently, then season with salt.
Stir in potatoes and 1 cup strained simmering stock. Cover and cook slowly 5 minutes. Add kale, cover again and steam until leaves are wilted, stirring once or twice.
Strain remaining stock into soup pot. Bring to boil, reduce heat and simmer slowly, covered, until potatoes are soft, about 30 minutes.
Use back of wooden spoon to break up potatoes by pressing them against sides of pot or purée 1 or 2 cups soup in blender and return it to pot to make unifying background for other elements.
Taste soup and season to taste with salt and generous grinding of pepper.
If possible, set soup aside 1 hour to allow flavors to merge and develop even further, then serve with light sprinkling of parsley.
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