Red and Green Winter Stoup

• 14 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

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.
4. Add the kale in batches and cook until wilted, 1 to 2 minutes.
5. Stir in the tomatoes.
6. Using a food processor or a mini chopper, puree the roasted peppers.
7. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes.
8. Discard the bay leaf.
9. Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese.
10. Melt the cheese under the broiler for 1 minute.
11. Serve the stoup with the toasts.

extra virgin olive oil, baking potatoes, onions, rosemary, bay leaf, salt, chicken broth, kale, tomatoes, red peppers, crusty, garlic, asiago cheese

Taken from www.food.com/recipe/red-and-green-winter-stoup-275121 (may not work)