Kale Soup with Lemon, Dill and Leeks
A healthy weeknight dinner with lots of vegetables and tons of flavor.
Ingredients
- 3 cloves garlic sliced
- 2 leeks, whites and greens, chopped
- 2 carrots, sliced into coins
- 2 stalks celery, with any greens, chopped
- 1 big bunch kale I used Red Russian kale, torn into bite-sized pieces
- juice and zest of one lemon
- 3 tablespoons chopped dill
- 10 cups chicken or vegetable stock
- freshly ground black pepper
- salt
- 4 oz farfalline or other small pasta
Instructions
- In a large stockpot, saute garlic, leeks, carrots, and celery until the carrots start to soften. Add the kale, zest, lemon juice, dill, stock, and spices. Stir. Simmer until the carrots and kale are tender, about 25 minutes.
- Meanwhile, cook pasta according to package instructions. Drain. Stir in the finished soup. Serve.