Ingredients
1/4 cup olive oil
1 large yellow onion, very finely sliced
1/2 pound kale, stems removed, leaves very finely chopped
2 zucchini, finely chopped
2 celery ribs, finely chopped
2 large carrots, peeled and finely chopped
2 large potatoes, peeled and finely diced
2 tomatoes, peeled, seeded, and chopped
Kosher salt and freshly ground pepper
4 1/2 cups broth
2 large cloves garlic, finely minced
3 tablespoons fresh parsley, finely chopped
6 slices country bread
Olive oil for the bread (optional)
Freshly grated Parmesan cheese
Preparation
Heat the olive oil in a heavy soup pan over medium heat.
Add the onion and sauté until pale golden. Stir in the kale, zucchini, celery, carrots, potatoes, tomatoes, and salt and pepper to taste. Sauté until lightly browned. Pour the broth over the vegetables and cook uncovered over medium heat 20 to 30 minutes. Add the garlic and the parsley after 25 minutes of cooking and cook briefly, no more than 3 to 4 minutes.
Lightly toast the bread in the oven or sauté in olive oil and place 1 slice in the bottom of each soup bowl. Ladle the hot soup over the bread and serve immediately. Pass the grated Parmesan cheese.
