Ingredients
Directions
- 1
Saute the finely chopped onion in a large pot with the oil.
- 2
Once it starts to brown slightly, add in the garlic, celery and carrot. Saute an additional 10 or so minutes to let the veggies soften and brown slightly.
- 3
Add in the white wine and saute until most of the liquid has evaporated, about 5-7 minutes.
- 4
Add in all remaining ingredients except for the kale and stir well.
- 5
Bring to a boil, then cover and reduce heat to low. Let simmer for 15 minutes.
- 6
Discard the bay leaves, then transfer about 2 1/2 – 3 cups worth of the soup to a blender. Blend until smooth.
- 7
Transfer back to the pot and stir well to combine. If it’s too thick, add in more broth until it reaches your desired consistency.
- 8
Add in the chopped kale and let simmer for a few minutes to allow the kale to wilt. Taste and adjust flavors. I usually add a bit more salt and pepper and a squeeze of lemon juice.
