Try this Roasted Tomato & Rosemary Soup with Kale & Potatoes recipe, or contribute your own.Suggest a better description
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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|Serving Size: 1 Serving (2238g)|
|Recipe Makes: 1 Servings|
|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 %|
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Calories per serving: 1536
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