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Joan's Kale and Potato Soup

By Joan Gussow

Ingredients

2 cups cooked kidney, pinto or brown beans
4 cups finely cut kale leaves
3 Tbsp. olive oil
1 medium yellow or red onion, diced
3-6 cloves garlic, minced
1/2 tsp. chili flakes
1-2 bay leaves
1 lb. red or yellow potatoes, cut into 1/2-inch cubes
6 cups water or stock

Method

Steam kale in a large kettle until wilted and bright green; set aside to cool. Heat oil in soup pot. Add onion, garlic, chili, bay leaves, and sauté until onion is soft but not brown. Add potatoes and water, bring to a boil, simmer about 15 minutes. Re-chop kale and add with beans; boil 6-8 minutes.

Credit

The above recipe was adapted from Joan Gussow's This Organic Life (Chelsea Green, 2001, $22.95).