Kale Soup Plus Recipe
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 tablespoon roasted garlic
- 6 small potatoes (such as Klondike Gourmet® red skin potatoes), cut into bite-size pieces, or more to taste
- 1 bunch kale, stems removed and discarded, leaves torn into bite-size pieces
- 2 tablespoons sesame oil
- 1 (14 ounce) can black beans, drained and rinsed
- 4 drained oil-packed sun-dried tomatoes
- 1 (32 ounce) carton chicken broth
- Heat olive oil in a skillet over medium heat; cook and stir onion and garlic in hot oil until onion is softened, 5 to 10 minutes. Stir potatoes into onion mixture and cook until potatoes are lightly browned, 2 to 3 minutes.
- Stir kale into potato mixture and drizzle in sesame oil. Cook and stir until kale is wilted, about 2 minutes. Stir black beans and sun-dried tomatoes into kale-potato mixture; pour in chicken broth. Simmer soup until potatoes are tender, about 30 minutes.
