Roasted Tomato & Rosemary Soup with Kale and Potatoes

Enjoy some colorful soup!
  • 2 yukon gold potatoes
  • 2 sweet potatoes
  • 1 bunch of kale
  • 1 container of vegetable stock
  • 1 cup of wine
  • 4 stalks of celery
  • 3 cloves of garlic
  • 1 yellow onion
  • 1 can of fire roasted tomatoes
  • 4 sprigs of rosemary
  • 3 sprigs of fresh thyme
  • sea salt & fresh ground pepper
  1. 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.
  2. Add 4 sprigs of rosemary and 3 sprigs of thyme, leaving them on the stem, you will remove them later (or you can put loose dried herbs in a cheese cloth).
  3. Pour in a cup of wine. Cook till 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.
  4. Remove the sprigs of herbs, add the kale and cook for about 5 minutes.

Enjoy!

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