Recipe: Garlic Kale Soup

The CSA veggies are here, so it's time to find 101 things to do with kale. One favorite around here is Garlic Kale Soup. 

Ingredients:

• Kale – one head, stem removed, diced
• CSA carrots that are too small and disheveled for other functions
• I had some celery in my fridge, so I used it. Not mandatory.
• Parsley
• Whatever onions and garlic forms that appear in your share. I had garlic scapes and green garlic that week, so I used it. 
• Parmesan cheese rind. Never, ever throw away your cheese rinds. 
• Salt, pepper, oregano
• Broth. 
• Little pasta shapes.
• Olive oil and butter.

Chop up the garlic scapes, carrots, green garlic, and celery. 

Saute with olive oil and butter. Add some salt to help the vegetable break down. 

While they are cooking, cut up the kale. The carrots and onions don't need to cook down. They just need a few minutes to bring out the flavor. 

Then add the broth and bring to a boil. I used Trader Joe's broth this night, because I had it in the cabinet. The week before I used homemade broth that I had in the freezer. Homemade broth is really the best. It's so awesome that I like it with just a few vegetables floating on top like life rafts. Trader Joe's broth is passable, but there are better brands of boxed broth. Wolfgang Puck's broth is much better. 

After it comes to a boil, add the other flavors – cheese rind, salt, pepper, and oregano. 

Lower heat and let cook for about 20 minutes.

When the kale and carrots are cooked, bring it back up to a boil and add a handful of pasta. 

Before serving, add a handful of fresh chopped parsley.