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Tuscan Kale Soup with Buckwheat

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Serves 8 

2 tablespoons extra-virgin olive oil

?7 cloves garlic, chopped?

4 4-inch sprigs fresh rosemary?

1 large yellow onion, diced?

1 large carrot, diced

?1 stalk celery, diced?

1 leek, diced (white and light green parts)

?1 russet potato, peeled and diced?

8 cups water?3 low-sodium vegetable bouillon cubes?

1 bunch lacinato (dinosaur) kale (about 10 ounces)?

1/3 cup buckwheat groats (roasted or plain)

Directions:

Place oil, garlic, and rosemary in a large pot over medium heat. Stir constantly for about 2 minutes, or until aromatic (press on rosemary sprigs a bit to release flavor). Do not let garlic brown.?

Increase heat to high, add onion, and stir another 2–3 minutes, until softened. Add carrot, celery, and leek, and stir until vegetables turn bright and begin to soften, 2 minutes. Add potato and stir until mixture sticks slightly, 3–4 minutes. Add water and bouillon cubes, stirring to deglaze pan bottom. Bring to a boil; then reduce heat to maintain a steady simmer.?

While mixture comes to a boil, wash kale and discard center ribs. Stack leaves and cut into small pieces. Add leaves and buckwheat to simmering soup, and cook about 20–25 minutes, until all vegetables are tender. Season to taste with salt. Remove rosemary twigs and serve.?

PER SERVING: 119 cal, 4g fat (3g mono, 0g poly, 1g sat), 0mg chol, 3g protein, 20g carb, 3g fiber, 133mg sodium

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