Roasted Tomato & Rosemary soup with kale & potatoes

adapted from La Buena Vida

Enjoy!

(photos taken by me)

Ingredients:

• 4 yukon gold potatoes, cubed
• 1 bunch of lucinato kale (or other variety), roughly chopped
• 5 cups of vegetable or chicken stock 
• 1 cup of white wine
• 4 stalks of celery, diced
• 3 cloves of garlic, minced
• 1 yellow onion, diced
• 1 can of fire roasted tomatoes
• 4 sprigs of rosemary
• 3 sprigs of fresh thyme
• extra virgin olive oil
• sea salt 
• ground black pepper

Method:

1. On medium heat in a large stock pot add garlic, onions, and celery with a drizzle of olive oil. Sauté for 1-2 minutes until garlic is fragrant and not browned.
2. Add 4 sprigs of rosemary and 3 sprigs of thyme (stems intact to be removed later) and pour in the white wine.  Cook until ingredients are tender.
3. Add the potatoes, can of tomatoes, stock and 1 cup of water. Season with salt and pepper.  Simmer on medium low heat for 1-2 hours, stirring occasionally and adding extra water if necessary.
4. During the final 3-5 minutes, add the kale (allowing the kale to hold its flavor and its integrity) and remove the sprigs and Enjoy!