Directions:
- In a medium soup pot, heat the EVOO , 4 turns of the pan, over medium to medium-high heat.
- Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7 to 8 minutes.
- 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.
- 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.
- Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese.
- Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 556.14 Kcal (2328 kJ) | ||
| Calories from fat | 281.07 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.23g | 48% | |
|---|---|---|---|
| Cholesterol | 40.22mg | 13% | |
| Sodium | 2180.39mg | 91% | |
| Potassium | 1068.92mg | 23% | |
| Total Carbs | 36.62g | 12% | |
| Sugars | 15.67g | 63% | |
| Dietary Fiber | 8.07g | 32% | |
| Protein | 29.25g | 58% | |
| Vitamin C | 148.7mg | 248% | |
| Iron | 30.9mg | 172% | |
| Calcium | 825.8mg | 83% | |
| Amount Per 100 g | |||
| Calories | 79.23 Kcal (332 kJ) | ||
| Calories from fat | 40.04 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.45g | 48% | |
|---|---|---|---|
| Cholesterol | 5.73mg | 13% | |
| Sodium | 310.64mg | 91% | |
| Potassium | 152.29mg | 23% | |
| Total Carbs | 5.22g | 12% | |
| Sugars | 2.23g | 63% | |
| Dietary Fiber | 1.15g | 32% | |
| Protein | 4.17g | 58% | |
| Vitamin C | 21.2mg | 248% | |
| Iron | 4.4mg | 172% | |
| Calcium | 117.7mg | 83% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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