Kale Soup with Lemon, Dill and Leeks

A wholesome weeknight dinner with a lot of greens and tons of taste. Print Recipe Pin Recipe

Substances

garlic sliced
2 leeks, whites and greens, chopped
2 carrots, sliced into cash
2 stalks celery, with any greens, chopped
1 massive bunch kale I used Purple Russian kale, torn into bite-sized items
juice and zest of 1 lemon
3 tablespoons chopped dill
10 cups rooster or vegetable inventory
freshly floor black pepper
salt
4 oz farfalline or different small pasta

Directions

In a big stockpot, saute garlic, leeks, carrots, and celery till the carrots begin to soften. Add the kale, zest, lemon juice, dill, inventory, and spices. Stir. Simmer till the carrots and kale are tender, about 25 minutes.
In the meantime, prepare dinner pasta in accordance with bundle directions. Drain. Stir within the completed soup. Serve.

My ideas:

I don’t love kale however I can settle for some styles of it extra readily than others. Purple Russian kale is prettier and extra tender than what is mostly merely labeled as “kale” which is usually a little more durable than I’d choose in a inexperienced. After all, you should use that kale on this soup but it surely would possibly take somewhat longer. I do love a bitter inexperienced–give me rapini, dandelion greens, beet greens, collards, any chard any day however there’s something somewhat one-note about kale. However! We’re all making do with what we have now proper now because of the coronavirus so after I ended up with a ton of kale from my produce supply (no subs allowed proper now) I knew I had to make use of it up. To jazz up the kale I tossed in some lemon juice, the final of the dill we purchased final week and a ton of very tasty leeks. The leek greens and the celery leaves are completely edible and attractive so I at all times add them in. That they had a ton of taste!