I made this soup after a recipe posted online. It was terrific!
I minced one fattish clove of garlic and sliced and diced about half a yellow onion, then cooked them in avocado oil on medium or medium low, adding 1/4 tsp salt and 1 pinch red pepper flakes, till some of the onions were browned a bit. I cut about 8″ to 10″ of a Molinari pepperoni in half lengthwise, then crosswise into maybe 1/8″ slices, and tossed them in with the onions and garlic and let them cook together for a bit. I added 4 cups of water and 2 chicken boullion cubes, plus probably 2 cups of chicken broth that I had put in the fridge, made from some recent chicken dinner’s scraps. I stemmed and cut up 16 small/med leaves of curly kale from the garden, and desprouted and mostly peeled four med/large Yukon Gold potatoes, then cut them in half lengthwise, and crosswise into thin slices. I added the kale and potatoes to the soup, plus another 1/2 tsp salt, brought it to a boil, and cooked on medium till done. Doing this over again, I’d wait and add the kale only 5 minutes or less from the end point, so it would stay its gorgeous green. It was right at the limit of saltiness and spiciness, but it was really great.