- from Becky Lehman, Thursday Food Tasting
1. Saute in c. 2T olive oil: 1c chopped onion, 2t chopped garlic and 1/2c chopped carrots.
2. Add 2 lb. (or 1 large can) tomatoes, chopped; simmer c. 15 minutes.
3. Add 2 qt. broth, 1 lb. chopped potatoes and c. 1/2t red pepper flakes, and simmer another 15 minutes.
4. About 15 minutes before serving add c. ½ lb. chopped or ripped kale, and 1 can of drained and rinsed kidney beans.
