Remember this recipe? Most of us fell hard in love. It became my fall/winter go to for weeks after weeks. Healthy, hearty, quick – it encompassed that perfect trifecta.
Meet round two.
This has got healthy covered, hello 6 vegetables (and no meat!). Hearty? Thick slices of russet potatoes take care of that. Quick? There is one more tiny additional step than our beloved sausage/kale/white bean recipe has but if it helps I made this while also baking cookies, feeding B dinner, and making L’s dinner. The state of my kitchen after all that? Very scary. This recipe? Not scary at all. Promise.
- 1/4 cup olive oil
- 2 large russet potatoes, peeled, and sliced 1/4 inch thick
- 2 onions, halved, and thinly sliced
- 2 springs fresh rosemary, minced
- salt & pepper
- pinch red pepper flakes
- 1 bay leaf
- 3 cloves garlic, minced
- 4 cups vegetable stock
- 1 bunch kale, stemmed, and coarsely chopped
- 1 28 ounce can crushed tomatoes
- 3 large roasted red peppers, drained well
- freshly grated parmesan
- Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf. Cook, gentle stirring frequently (as frequently as kids allow) for 7-8 minutes to soften. Add the garlic towards the end.
- Add the stock to the pot and bring to a boil. Wilt in the kale in bunches, 1-2 minutes, then stir in the tomatoes.
- Puree the peppers in a food processor or blender and stir into the soup pot. Reduce the heat to medium low and simmer for 10 minutes or so. Taste to adjust the seasonings.
- Serve the soup in shallow bowls topped with freshly grated parmesan. Hearty bread on the side for dipping is a plus.