Rustic Potato and Curly Kale Broth

1. Cook Onions

Begin by heating the 0.25 cup of extra-virgin olive oil in a heavy soup pot over medium heat. Once the oil is shimmering, add the thinly sliced onions. Let them cook for about 12 minutes, stirring occasionally, until they become soft, tender, and slightly browned.

2. Prepare Potatoes and Cook Garlic

While the onions are cooking, prepare the potatoes. Peel them, halve them if necessary, and slice them into 0.25-inch-thick slices. Once the onions are ready, stir in the chopped garlic and let it cook for about 2 minutes, just until it releases its aroma.

3. Add Potatoes and Kale

Next, add the sliced potatoes and the chopped kale to the pot, along with a large pinch of salt. Stir everything together and let it cook for about 5 minutes.

4. Simmer Soup

Pour in the 6 cups of chicken broth, raise the heat, and bring the mixture to a boil. Once it’s boiling, reduce the heat to a simmer and let the soup cook for about 30 minutes.

5. Adjust Seasoning and Serve

Before serving, taste the soup and adjust the seasoning if necessary by adding more salt. Serve the soup hot, garnished with a drizzle of extra-virgin olive oil and a generous sprinkle of freshly grated Parmesan cheese.