Red and Green Winter Stoup |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Rachael Ray. 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.
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