Total Time
30mins
Prep 15 mins
Cook 15 mins

Rachael Ray.

Ingredients Nutrition

Directions

  1. In a medium soup pot, heat the EVOO , 4 turns of the pan, over medium to medium-high heat.
  2. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7 to 8 minutes.
  3. Add the chicken broth and bring to a boil, 6 to 8 minutes. Add the kale in batches and cook until wilted, 1 to 2 minutes. Stir in the tomatoes.
  4. Using a food processor or a mini chopper, puree the roasted peppers.
  5. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf.
  6. Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese.
  7. Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.

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