Vegetarian Tuscan Soup

• 1 lb panir, diced (1/2 inch cubes)
• 6 tablespoons ghee
• 2 small onions, diced
• 1 teaspoon italian seasoning
• 12 teaspoon fennel seed
• 14 teaspoon red pepper flakes
• 3 garlic cloves, minced
• 4 baking potatoes, cut into bite-sized pieces
• 4 cups kale, chopped into large pieces
• 2 quarts chicken broth
• 1 quart water
• 23 cup heavy whipping cream
• 2 tomatoes, chopped
• 12 cup parmesan cheese or 12 cup romano cheese

1. Fry paneer in ghee until golden brown.
2. In large soup pot, saute onions for 5 minutes.
3. Add Italian seasoning, fennel seeds, red pepper flakes and garlic and cook for an additional 5 minutes.
4. Add chicken broth, water, potatoes, and fried paneer.
5. Bring to boil and simmer for 30 minutes.
6. Add kale and whipping cream and cook for 5 to 10 minutes, or until kale is wilted.
7. Garnish with tomatoes and cheese.

panir, ghee, onions, italian seasoning, fennel seed, red pepper, garlic, baking potatoes, kale, chicken broth, water, heavy whipping cream, tomatoes, parmesan cheese

Taken from www.food.com/recipe/vegetarian-tuscan-soup-342878 (may not work)