Hearty Root Vegetable And Kale Soup

• 1 Tablespoon Olive Oil
• 3 cloves Garlic, Minced
• 1 whole Small Onion, Diced
• 3 stalks Celery, Diced
• 3 whole Medium Carrots, Diced
• 2 whole Russet Potatoes, Diced
• Salt And Pepper, to taste
• 1-1/2 cup Chicken Stock Or Broth, Preferably Homemade
• 3 cups Water
• 1 Tablespoon Red Wine
• 1 cup Ditalini Pasta Noodles, Uncooked
• 4 cups Chopped Kale
• 1/4 teaspoons Nutmeg

1. 1. In a medium skillet, warm the olive oil over medium heat. Add the garlic, onion, celery, carrots and potatoes. Add salt and pepper to taste. Reduce to low heat and cook for 10-15 minutes, stirring occasionally.
2. 2. Pour contents of skillet into a large soup pot. Place the soup pot on the warmed burner and add chicken broth, water and red wine.
3. 3. Bring soup to a boil, then reduce heat and let it simmer for 40 minutes.
4. 4. After 40 minutes, fold in the uncooked noodles, kale and nutmeg. Let it simmer another 20 minutes. Add more salt and pepper to taste. Enjoy!

olive oil, garlic, onion, stalks celery, carrots, potatoes, salt, chicken, water, red wine, pasta noodles, ubc

Taken from tastykitchen.com/recipes/soups/hearty-root-vegetable-and-kale-soup-2/ (may not work)