1- Bunch Kale, leaves and stems separate, cut into pieces
1/2 large onion, chopped
2 - celery stalks, or Swiss chard stalks
1- Carrot, copped
6- small garlic cloves
2- tbs Tomato pastes
1/2 tsp paprika
1- tbs olive oil
3- basil leaves chopped
pinch cayenne or smoked cayenne
2-quarts Chicken stock, see "How to make Stock" for a recipe for making your own stock
Place olive oil, carrot, onion, garlic and celery in the bottom of a stock pot and sweat on low heat until onion and stems are translucent, stir often so veg doesn't burn. About 10 min. After onions are translucent, take two cups of water and poor into stock pot to *deglaze the bottom of the pan. At medium heat, add stock, tomato paste and seasonings and allow to come to a simmer, about 10 min. Add kale and chopped basil leaves to soup base and allow to return to a simmer. Cook until kale reaches desired tendernes. Serve with crusty bread.
* Deglaze means to add a liquid to the bottom of a hot pan to help loosen any of the brown bits stuck to the bottom of the pan. You want that stuff, its tasty.