- ½ onion
- Olive oil
- 1-2 cloves garlic
- 2 C chicken stock
- 2 regular potatoes, diced
- 1 C navy beans, rinsed
- 3-4 medium tomatoes
- 2 C kale
- 5-6 Tbsp fresh basil, chopped
- Salt & pepper to taste
- In a large bowl, toss your kale leaves with a little bit of olive oil, salt and pepper until just coated.
- Lay the kale on the grill, being careful not to overlap and grill until just crispy, about 2 minutes.
- Flip and grill for another minute, then remove from heat and let cool.
- After the kale is cool, chop into smaller pieces and set aside.
- Now you’re going to roast your tomatoes on the grates that you just grilled your kale on. There should still be a little olive oil on the grates, but brush them with more if you think it’s needed as you
- don’t want your tomatoes to stick.
- Let them grill over medium heat for about 5-9 minutes, depending on how large your tomatoes are.
- Use a tongs to flip them and let them cook for another 5-9 minutes, then remove from heat.
- If you really like a charred, smoky taste, you can leave a majority of the charred tomato skins on, but if only like an essence of char, peel off the skins.
- Chop the tomatoes and set aside.
- Sauté onion, olive oil and garlic until onion begins to just slightly brown.
- Add in the chicken stock, kale and potatoes and lightly boil 12-15 minutes, stirring periodically. Note: add ½ C water when cooking potatoes if the soup needs more juice.
- Add in the navy beans and tomatoes and continue to heat and stir, about 5 minutes.
- Remove from heat and stir in basil right before serving.
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