This recipe is liked by 0 person(s). |
Tuscan Kale Zuppa Soup
Nb persons: 0
Yield:
Preparation time:
Total time:
Source:
8 Veggie Balls | |
2 cloves | garlic, (minced) |
1/8 | onion (diced) |
10 – 12 | kale leaves, (chopped) |
2 large | russet potatoes, (cubed) |
32 ounces (1L) | vegetable broth, or make your own |
2 cups | water |
2 Tbsp. (30 ml) | white wine vinegar, diluted in ½ cup filtered water (Or use ½ cup white wine) |
1 | tomato, (diced, optional) |
Directions:
1.) Follow the instructions to make your own veggie balls using pulp from your juicer.
Note: This step is optional. The soup is delicious without them as well.
2.) Sauté diced onions and garlic in a pan until cooked and browned.
3.) Remove from heat and pour into a large crock pot.
4.) Sauté the diced kale for 2 – 3 minutes, just enough to soften and lightly brown.
5.) Add kale to crock pot and remaining ingredients (except for 1 cup water).
6.) Cook on high for 4 – 6 hours.
7.) Add remaining 1 cup of water after about 4 hours.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe
Note: to save the .scx file to your disk, you may have to right-click (control-click on Macintosh) the link above.