Curly Kale and Potato Soup

From Alice Waters - The Art of Simple Food, via Gina Johnson

Makes 2 quarts; 4 to 6 servings

Remove the tough stems from the leaves of: 1 large bunch of kale, curly or Russian.

Wash, drain well, and coarsely chop.

Heat in a heavy soup pot:

1/4 cup extra-virgin olive oil

Add:

2 onions, sliced thin

Cook over medium heat, stirring occasionally, until soft, tender, and slightly browned, about 12 minutes.

While the onions are cooking, peel, cut in half, and cut into 1/4 inch-thick slices:

1 pound potatoes (Yellow Finn or Yukon Gold)

When the onions are cooked, stir in:

4 garlic cloves, chopped

Cook the garlic for a couple of minutes, then add the potatoes and chopped kale. Stir then add:

A large pinch of salt

Cook for 5 minutes, stirring occasionally.

Pour in:

6 cups of chicken or vegetable broth

Raise the heat, bring to a boil, then immediately reduce the heat to a simmer and cook for 30 minutes, or until the kale and potatoes are tender.  Taste the soup and add more salt if necessary.  serve hot and garnish each serving with:

Extra-virgin oil

Parmesan or other hard cheese, freshly grated.