- 4
Ingredients
- 1/4 cup extra virgin olive oil
- 2 large baking potatoes, peeled and sliced
- 2 cloves of garlic, minced
- 2 onions, quartered lengthwise and thinly sliced
- 2-3 sprigs fresh rosemary, leaves finely chopped
- 1 bay leaf
- Salt and pepper
- 4 cups chicken or vegetable broth
- 1 bunch kale, stemmed and coarsely chopped
- 1 can crushed tomatoes or fire-roasted tomatoes (28 ounces)
- 3 large roasted red peppers
- Parmesan or Asiago cheese, shredded
Preparation
Step 1
In a medium soup pot heat olive oil over medium to medium-high heat. Add the potatoes, garlic, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7-8 minutes. Add the broth and bring to a boil, 6-8 minutes. Add the kale in batches and cook until wilted, 1-2 minutes. Stir in the tomatoes.
Using a food processor or a mini chopper, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf. Top with a spoonful of shredded cheese.
Serve with some good crusty Italian bread or garlic bread.
Note : If you want to add protein to this winter soup, a 1/2 pound of Italian veggie sausage cooked and sliced.