This is a kitchen sink soup. All the greens in our fridge went in. Personally, I don't like tomato in soup (unless it's tomato-based). If you have other greens like fennel, leafy greens, or cabbage - use them. Use good olive oil, generously. And don't skip on the parm. This soup can also be described as vegetables swimming in parm and olive oil. A dream.
1 large onion, diced
2 garlic cloves, chopped
1 leek, chopped
5 celery stalks, diced
1 head curly kale, stem removed, chopped
1 large russet potato, peeled and cubed
1/2 bunch parsley, chopped
1 bay leaf
2 tbs red wine vinegar
1/4 lb Parmesan
1/3 c dry white wine
Chop all the vegetables into equal size pieces and make neat separate piles. This is my favorite part of making the soup. It's methodic and fun, lean into it!
Add 1 cup olive oil into a pot. Add bay leaf, onion, leek, and celery. Add a tablespoon of salt and sauté for a few minutes. Add the garlic, cook for two minutes. Add 1/3 cup of wine (omit if you don't have). Add kale. Using a knife, cut off the parm rind. Chop the rind into small pieces and add to the pot. Using a lemon peeler, peel two strips of lemon peel and add to the pot. Cover the vegetables with water and simmer for 30 minutes, covered. Add the potato, and 2 tbs red wine vinegar, cook for 30 mins. Add parsley to the pot. Turn off heat after 5 minutes. Add half cup of olive oil.
To plate, ladle the soup into a bowl. Add croutons (if you have) to each bowl, then shower the entire thing with lots of parm and a little pepper.
Originally published on October 6, 2022 in STUDIO LUNCH, the Gohar World text newsletter. Text "YUM" to 833-648-0911 or subscribe here to get the recipe first.