Green soup

Directions

• Peel the potatoes and cut them into small cubes. 
  Chop the onion and garlic.
• In a large pan, heat 2 tablespoons of olive oil and sauté the onion and garlic until golden.
• Add the potatoes to the pan and quickly saute them together with the onion and garlic.
• Add the vegetable broth (or water) to the pan, enough to cover the potatoes. 
  Season with salt and pepper to taste.
• Let it cook over medium heat until the potatoes are soft and cooked through.
• While the potatoes are cooking, wash the cabbage leaves well, remove the thickest stalks and cut them into thin strips (in the shape of a chiffonade).
• In a skillet, heat the remaining 2 tablespoons of olive oil and fry the pepperoni sausage cut into thin slices until golden and crispy. 
  Reserve.
• When the potatoes are cooked, use a hand mixer or a blender to mash the potatoes and obtain a creamy broth. 
  If necessary, add more vegetable broth or water to adjust the consistency.
• Return the potato broth to the pan over low heat. 
  Add the kale strips and cook for a few more minutes, just so the kale softens a little.
• Serve the green broth hot, decorating with the fried pepperoni sausage slices on top. 
  If you prefer, accompany with fresh bread.