• 8 cups of veggie stock
  • 1 bunch of kale
  • one loaf of stale bread (we used a loaf if italian that has been sitting out)
  • 1 large onion sliced
  • 3 cloves of garlic sliced
  • olive oil
  • about a cup of parm
  • about 2 cups of grated cheese (your choice, gruyere or fontina would work, a mild cheddar too)

monday night we celebrated the bpoys entering into kindergarten. kindergarten…i can hardly believe it. my little baby, the one who used to watch me cook from his exersacuer and jump up and down begging for a taste of whatever i was cooking.  he’s growing up (tear).

he just left to go to the bus stop with dad, he is taking the bus for the first time alone (with all those big kids) and i’m a wreck (this will pass). he on the other hand ran out of here and didn’t even say goodbye to me (more tears). i’m over it though, my house is quiet :-)

so in celebration, we cooked. i know, shocking.

by far this is one of my favorite jamie oliver recipes. it delish. aalthough anything with greens to me is just wonderful. add bread and cheese, well, really…you just can’t go wrong.

bread and kale soup     adapted from jamie oliver’s jamie at home “italian bread and cabbage soup with sage butter”
  1. in a pot, add your stock. bring it up to a boil and add your kale, cook for about 5 minutes.
  2. meanwhile, in a dutch oven (or heavy bottomed oven proof pot) add about 2 tbl of olive oil, onions and garlic. saute for about 10 minutes. when onions start to turn a goldenish brown color, they are done.
  3. when kale and onions are done transfer to a bowl (save stock). set aside.
  4. bread: slice your bread, you can see above. i grilled my bread, if your bbq is on feel free, otherwise toasting it up in the oven or toaster would work too. set aside.
now it is time to set up the soup. this soup is all about layering.
layer 1: place toasted bread on bottom of pot
layer 2: top with half the kale and onion mixture
layer 3: toss cheese over, a handful of each
layer 4: sprinkle a touch of olive oil over cheese
layer 5: add bread to cover cheese
layer 6…you get the picture. you want 2 layers.

after the 2nd layer, top with leftover bread, this is the time to add your stock. press down on the bread to soak up all of the stock and then top with cheese and a touch more of olive oil.

uncovered, bake at 350 for 30 minutes or until cheese starts bubbling and browning (like french onion soup).

take it out of the oven. cool for about 5 minutes and serve.

i used a huge ladle and spooned the soup right into bowls.

this soup is so filling it could be a meal. serve with salad and enjoy.

just a note: remember the bread soaks up a lot of the stock, don’t be surprised when you spoon the soup out and there is not a lot of stock. this soup is mainly about the kale and bread :-)

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