Total Time
40mins
Prep 15 mins
Cook 25 mins

Another Rachel Ray classic. Would be wonderful on a chilly fall evening.

Ingredients Nutrition

Directions

  1. Heat the olive oil, 3 turns of the pan as she would say, in a pot over medium high heat.
  2. Add the potatoes, onion and garlic as you chop them.
  3. Season with rosemary, salt and pepper.
  4. Cook stirring frequently, until the vegetables soften a bit, 7-8 minute.
  5. Add the cauliflower and cook for a few minute.
  6. Stir in the peppers and broth.
  7. Cover and bring to a boil.
  8. Add the kale to the pot by the handful, letting each handful wilt before adding the next.
  9. Season with the nutmeg and cook for 5 min, then adjust the salt and pepper, to taste.
  10. Ladle the stoup into bowls and sprinkle with the grated Parmesan cheese.

Reviews

(1)
Most Helpful

This soup looked awful while I was making it but it tastes delicious. Its definitely not very thick though. Its super healthy!

Lovesublime August 16, 2007

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