Spicy Kale and Potato Soup

1 TB organic extra virgin olive oil
1 medium red onion, chopped
3 TB slivered garlic (about 9 cloves)
3 jalapeno peppers, minced
2 chipotle peppers in adobo, seeded and minced
11/2 pounds all-purpose potatoes, peeled, quartered lengthwise, and thinly sliced crosswise
11/4 tsps salt
2 bunches kale (24 oz), tough ends trimmed, finely shredded (about 20 cups loosely packed)
1 can (8 oz) no-salt-added tomato sauce
2 TB organic balsamic vinegar

In nonstick Dutch oven or stockpot, heat oil over low heat. Add onion, garlic, jalapenos, and chipotle and cook 7 minutes, stirring frequently, until onion is tender.

Stir in 8 cups of water and bring to a boil. Add potatoes and salt, return to a boil, and cook 5 minutes. Add kale and return to a boil. Reduce to a simmer, partially cover, and cook 10 minutes or until kale is tender and potatoes are cooked through.

Stir in tomato sauce and cook 5 minutes. Stir in vinegar and serve.

Serves 6

Nutrition Info
Per Serving: 257 calories, 4.2g total fat, 0.6g saturated fat, 1.8g monounsaturated fat, 1.1g polyunsaturated fat, 7.5g dietary fiber, 11g protein, 51g carbohydrate, 0mg cholesterol, 594mg sodium
Good source of: beta-carotene, thiamin, vitamin B6, vitamin C, vitamin K, calcium, magnesium, potassium, lutein & zeaxanthin, quercetin, indoles, capsaicin