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Name: Roasted Tomato & Rosemary Soup with Kale & Potatoes
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
Ingredients: 4 large Yukon gold potatoes cubed; 1 bunch Kale chopped; 1 can Vegetable stock about 5 cups; 1 cup Wine; 4 stalks Celery diced; 3 cloves Garlic diced; 1 large Yellow onion diced; 1 can Fire-roasted tomatoes chopped; 4 sprigs Fresh rosemary; 3 sprigs Fresh Thyme; 1 bag Croutons; Salt to taste; Pepper to taste

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INGREDIENTS

4 large Yukon gold potatoes ; cubed
1 bunch Kale ; chopped
1 can Vegetable stock ; about 5 cups
1 cup Wine
4 stalks Celery ; diced
3 cloves Garlic ; diced
1 large Yellow onion ; diced
1 can Fire-roasted tomatoes ; chopped
4 sprigs Fresh rosemary
3 sprigs Fresh Thyme
1 bag Croutons
Salt ; to taste
Pepper ; to taste

Servings

INSTRUCTIONS

For prep: dice onion, celery and garlic. In a large stock pot on medium heat add garlic, onions and celery with a drizzle of olive oil. Add 4 sprigs of rosemary and 3 sprigs of thyme with the stem. Pour in a cup of white wine. Cook until tender and add 4 potatoes that have been cubed. Season with fresh ground pepper and sea salt. Add a can of fire roasted chopped tomatoes and the vegetable broth (about 5 cups). Add an additional cup of water and simmer on medium low heat for a few hours stirring occasionally and adding extra seasoning or water if necessary.

Remove the sprigs of herbs. Before you are ready to eat chop kale and place in soup. Top with a drizzle of olive oil and croutons.

NOTES

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Roasted Tomato & Rosemary Soup with Kale & Potatoes

4 large Yukon gold potatoes cubed
1 bunch Kale chopped
1 can Vegetable stock about 5 cups
1 cup Wine
4 stalks Celery diced
3 cloves Garlic diced
1 large Yellow onion diced
1 can Fire-roasted tomatoes chopped
4 sprigs Fresh rosemary
3 sprigs Fresh Thyme
1 bag Croutons
 Salt to taste
 Pepper to taste

For prep:  dice onion, celery and garlic.  In a large stock pot on medium heat add garlic, onions and celery with a drizzle of olive oil.  Add 4 sprigs of rosemary and 3 sprigs of thyme with the stem.  Pour in a cup of white wine.  Cook until tender and add 4 potatoes that have been cubed.  Season with fresh ground pepper and sea salt.  Add a can of fire roasted chopped tomatoes and the vegetable broth (about 5 cups).  Add an additional cup of water and simmer on medium low heat for a few hours stirring occasionally and adding extra seasoning or water if necessary.

Remove the sprigs of herbs.  Before you are ready to eat chop kale and place in soup.  Top with a drizzle of olive oil and croutons.

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Nutrition

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Serving Size: 1 Serving (2238g)
Recipe Makes: 1 Servings

Calories: 1536
Calories from Fat: 31 (2%)

Amt Per Serving		% DV

	Total Fat 3.4g	5 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.2g
	Polyunsanturated Fat 1.5g
Cholesterol 0mg		0 %
Sodium 3812.5mg		131 %
Potassium 8066.6mg		212 %
Total Carbohydrate 309.2g		91 %
	Dietary Fiber 42.6g	171 %
	Sugars, other 266.6g
Protein 40.6g		58 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1536

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