Ingredients

The following ingredients have 5 Servings
  • 3 tablespoons olive oil
  • 1 medium onion
  • 3 cloves garlic
  • 2 medium carrots (cut into small pieces)
  • 1 medium zucchini (cut into small pieces)
  • 1 cup bell pepper (any color or combination (cut into small pieces))
  • 1 cup kale (ribs removed and ripped into small pieces)
  • 4 cups chicken or vegetable stock
  • 1 tablespoon fresh thyme (crushed)
  • 1 tablespoon fresh oregano (crushed)

Instruction

  • Add olive oil and onion to a large stock pot or Dutch oven over medium heat. Cook for approximately 5 minutes, stirring occasionally. Add garlic, carrots, zucchini and peppers and cook for another 2 or 3 minutes. Season with salt and pepper, to taste.
  • Add kale to pan and sauté for 2 or 3 minutes, until it wilts. Add the fresh herbs and wine (or water/vinegar combination) and cook until the liquid is reduced by half.
  • Add chicken or vegetable stock and bring to a boil. Then, reduce heat to medium-low and allow to simmer for 15 – 20 minutes. Remove from heat and add fresh lemon juice. Add additional salt and pepper, if needed.
  • Garnish with shaved Parmigiano-Reggiano ribbons and serve with crusty bread.