1big bunch kaleI used Red Russian kale, torn into bite-sized pieces
juice and zest of one lemon
10cupschicken or vegetable stock
freshly ground black pepper
4ozfarfalline or other small pasta
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.