Spicy Kale and Vegetable Soup

(Serves 6)

1 lb. fresh kale
1 can of kidney beans, drained and rinsed
3 T olive oil
2 cups chopped onions
2 bay leaves
4 cloves garlic, minced
8 cups vegetable stock
1 28 oz can tomatoes, chopped with juice
1 medium zucchini, diced
1 large carrot, peeled and sliced
1 turnip, peeled and diced (about a cup)
2 medium sized potatoes, peeled and diced
1 T paprika
1 ½ tsp salt
1/8 tsp cayenne pepper

1. Wash and prepare kale: Cut off stems and remove coarse ribs and discard. Roughly chop kale.
2. Heat olive oil in a large stockpot. Sauté onions until soften. Add bay leaves. Cook for one minute. Add garlic. Cook for 30 seconds.
3. Add vegetable stock, tomatoes and juice, kidney beans, zucchini, carrot, potatoes, kale, paprika, cayenne pepper, salt and pepper. Bring to a boil and reduce heat to a good simmer. Cook until the vegetables are tender (about 30 minutes). Remove bay leaves. Adjust seasonings and serve. If the soup is too thick, add additional stock.

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