Red and Green Winter Stoup

Rachael Ray.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1⁄4 cup extra virgin olive oil
• 2  large baking potatoes (peeled and sliced 1/4 inch thick)
• 2  onions, quartered lengthwise and thinly sliced crosswise
• 2 -3  sprigs fresh rosemary, leaves finely chopped
• 1  bay leaf
•  salt and pepper
• 4  cups chicken broth or 4  cups vegetable broth
• 1  bunch kale, stemmed and coarsely chopped
• 28  ounces crushed tomatoes
• 3  large  roasted red peppers
• 4  slices  crusty  whole grain bread
• 1  large garlic clove, peeled and halved
• 1  cup  shredded asiago cheese

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.