Kale Vegetable Soup

So remember that soup I told you about last week? Well it turned out AMAZING, and we have been eating it daily. Not only is it extremely filling but it also has such great flavors. All from a little recipe that I ripped out of WebMD while at the dentist office... haha!

Makes 6 (but seriously it could serve a lot more)
Ingredients

• 1 TB EVOO
• 1 large onion, chopped
• 1 large red pepper, chopped
• 2 garlic cloves, minced
• 2 cups of red potatoes, peeled and diced
• 1 cup carrots, chopped
• 6 cups of kale (about 1 bunch), stemmed, and coarsely chopped
• 1 16oz can of low sodium cannellini beans, drained and rinsed
• 1 14.5oz can petite diced fire roasted tomatoes, undrained
• 4-6 cups of low sodium chicken stock (I used 6)
• salt and pepper to taste
• 1 TB vinegar (sherry or wine) (optional)
• 1 TB chopped fresh rosemary (optional)

Directions

1. Heat oil in a heavy bottom pan over medium heat. Add onion and cook 5-7 minutes until lightly browned; add red pepper, carrots and garlic; saute 5 minutes
2. Reduce heat to medium. Add potatoes, kale, beans, tomatoes, chicken stock, salt and pepper; simmer until potatoes are tender about 10-15 minutes (when I made this soup it needed to cook a lot longer. Just periodically check the tenderness of the potatoes to know when its done).
3. Add additional water or stock if mixture becomes too thick. Before serving stir in vinegar and garnish with rosemary. (I skipped this step)