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Kale Soup Plus

"Unable to find a recipe for kale using what ingredients I had on hand, I decided to be creative. Amazingly, it was delicious! I didn't use any salt or pepper and yet the taste was not at all bland. The kale was very tender but not soupy. This will definitely be a go-to recipe for kale."

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 tablespoon roasted garlic
• 6 small potatoes (such as Klondike Gourmet® red skin potatoes), cut into bite-size pieces, or more to taste
• 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
• 2 tablespoons sesame oil
• 1 (14 ounce) can black beans, drained and rinsed
• 4 drained oil-packed sun-dried tomatoes
• 1 (32 ounce) carton chicken broth

Instructions :

Prep : 15M	Cook : 6M	Ready in : 55M

• Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes.
• Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.

Notes :

• Using the broth this dish can be a soup. Draining the broth it can be a side dish. Vegetable broth can be used to make it vegetarian.

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