INGREDIENTS:
- 1 tablespoon olive oil
- 1 ½ cups coarsely chopped onion
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth or homemade chicken stock
- 1 pound Yukon Gold potatoes, peeled and cut into ½ inch cubes
- ½ pound kale such as dinosaur kale, Russian kale, Swiss chard, or other fresh green, ribs removed and discarded, leaves washed, and coarsely chopped
- 2 cups diced canned tomatoes (preferably San Marzano)
- 1 sprig fresh rosemary
- 2 bay leaves
- 1 pound ham, cut into ½-inch cubes
- 1 cup cooked small white beans, if you are lucky enough to find them)
- 2 cups fresh or frozen peas
- 2 tablespoons freshly ground black pepper to taste
- Kosher salt and freshly ground black pepper to taste
- 3 tablespoons finely chopped flat-leaf parsley
Garnish:
- Good quality extra virgin olive oil
- Freshly grated good-quality Parmesan cheese
INGREDIENTS:
1. Heat the olive oil in a large saucepan or soup pot over medium-high heat and add the onions, garlic, and a sprinkle of salt and pepper, and stirring frequently, cook until the onions are translucent and beginning to brown, about 10 minutes.
2. Add the stock, potatoes, and greens. Bring the liquid to a boil over high heat, decrease the heat to maintain a simmer, and cook until the potatoes are just tender, about 15 minutes. Wrap the rosemary and bay leaves in a tied cheesecloth bundle and add to the soup with the tomatoes, ham, and beans. Cook at a low simmer for 15 minutes. Add the peas and cook 5 minutes more. Remove and discard the herb bundle and season to taste with the lemon juice, salt, and pepper. Stir in the minced parsley.
3. Ladle into heated soup bowls and serve hot with the finishing garnishes, a drizzle of olive oil and sprinkling of grated Parmesan cheese.
SERVES 8
