1 bunch kale (or two 5 ounce containers of pre-washed organic kale leaves)
4 tablespoons olive oil
1 medium sized onion (yellow or red) into a medium sized dice, ½-inch squares
6 cloves of garlic, peeled and roughly chopped
3 stalks celery cut in 1–inch pieces
1 small dried red chili seeded and chopped or ½ teaspoon dried chili flakes
1 bay leaf
1-2 teaspoon of salt (to taste)
4-5 medium sized red potatoes (about 1 pound), scrubbed and diced in ½-inch cubes
7 cups or water or stock (chicken or vegetable)
Juice of ½ lemon
2 slices of Classic Herb Bread from Anna™, cut into approx. ¼-inch cubes and toasted into mini croutons (instructions to follow)
Greek yogurt to top (optional)
Trim kale leaves away from stem. Cut into 2-inches pieces, wash well and set aside. If you bought the pre-washed and trimmed kale, skip this step.
Heat oil in a soup pot; add onions and sauté for 2-3 minutes, add garlic and sauté for one minute. Add chili, bay leaf and salt and sauté for an additional 2 minutes, stirring often.
Add potatoes, celery and 1 cup of stock stir to combine and cover for 5 minutes over medium-low heat.
Add the kale, cover and steam until it is wilted, stirring occasionally. Once kale is wilted add remaining stock, bring to a boil. Reduce heat to simmer and cover pot for 30-40 minutes until potatoes are soft.
In 2-3 cup batches puree in a food processor, Vitamix or blender. Return to soup pot and reheat if necessary.
Add juice of ½ lemon, stir to combine and season with salt and pepper to taste.
Drizzle olive oil over Classic Herb Bread cubes and toss to coat evenly, toast in a 350-degree oven or toaster oven until golden.
Serve soup with a dollop of plain Greek yogurt and Classic Herb Bread croutons. Soup will be even more delicious the next day as the flavor deepens.