For a regular family dinner at the end of a long workday, what’s better than a good hot dish? Whether it’s a soup, a stew, a cream, or a velouté… as long as it’s hot, nutritious, and invigorating. So today I propose my kale and potato soup because it has all these features. Moreover, it’s very easy to prepare and doesn’t even require the use of an immersion blender.
Other soup recipes you might be interested in:
- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Kale and Potato Soup
The quantity of pasta is not specified because it depends on personal taste. Some prefer a lot of pasta to create almost a stew, while others prefer less for a more liquid soup. It’s up to you.
- short pasta (amount as desired)
- 1.5 quarts vegetable broth
- 3.5 oz kale (weight without waste)
- 10.5 oz potatoes (weight without waste)
- Half yellow onion (about 70 g)
- extra virgin olive oil
- salt
Tools
- 1 Potato peeler
- 1 Saucepan with lid
Preparation of Kale and Potato Soup
Clean the kale leaves by removing the hard central rib, wash them well under running water, and cut them into strips. Did you know there’s a trick to easily remove the central rib of kale? If you don’t know it, click HERE to see how.
Peel the onion and chop it finely. I used a manual pull chopper which I find really handy. If you want to buy it you can find it by clicking HERE.
Peel the potatoes, wash them, and cut them into chunks.
In a large saucepan, heat a few tablespoons of oil and sauté the onion.
Let it sizzle for a moment, then add the kale, potatoes, and a pinch of salt.
Give a quick stir, then pour the boiling broth into the saucepan. Put the lid on and cook for 20 minutes over medium-low heat, stirring occasionally.
At this point, adjust the salt (only if necessary) and add the pasta of the desired shape. Continue cooking for the time indicated on the package. I chose ditaloni rigati because it’s my favorite pasta shape for soups.
Once cooking is complete, divide the kale and potato soup into individual bowls, sprinkle with grated cheese, and serve immediately, piping hot. Enjoy! Paola.
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