The kale takes this one over the edge of deliciousness. If you make this soup, you will come back to this site again and make some of the other things too. You will be a believer.



* Extra Virgin Olive Oil
* 4 Cloves of Garlic
* 3 Medium Zucchinis
* 2 Bunches of Kale
* 1 Large Can of Tomatoes
* Salt & Pepper
* Red Pepper Flakes
* Vermicelli (angel hair pasta)
* Romano Cheese


Dice the zucchinis and clean and de-stem the kale. Tear the kale leaves into small to medium sized pieces.

Cover the bottom of a large pot with olive oil and sautee the garlic. As always, do not let it burn because it will become bitter. Add a large can of imported tomatoes. If they are whole tomatoes then you will have to crush them. Add a liberal amount of salt and pepper, as well as a conservative sprinkling of red pepper flakes. Let it all cook for a few minutes.

Add enough water to cook the vegetables in (maybe 4 cups?) The kale has to go in first because it will take about an hour, depending on how tough it is. If you wish to speed up this process, you can pressure cook the kale first then add it to the mix. Once the kale is done, you can put the zucchini in. It will now have to cook about 1/2 hour or so...just keep tasting to make sure you get the right amount of salt and pepper in it.

When the vegetables are done, cook your vermicelli (angel hair pasta) in a separate pot. Use about 1/4 of a box and make two breaks in the strands so they are broken into thirds.

When the pasta is done, drain it and add it to the soup.

Spoon it into a bowl and sprinkle generously with Romano cheese.


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