Nothing is more comforting and nourishing than a big bowl of Red and Green Winter Soup. It’s the perfect dinner now that winter has officially made it’s appearance, and the colors are very festive! In less than 30 minutes you can have a very satisfying dinner that really good for you. Happy Holidays!
Enjoy and happy cooking,
1/4 cup extra virgin olive oil
2 large baking potatoes, peeled and sliced
2 cloves of garlic, minced
2 onions, quartered lengthwise and thinly sliced
2-3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
Salt and pepper
4 cups chicken or vegetable broth
1 bunch kale, stemmed and coarsely chopped
1 can crushed tomatoes or fire-roasted tomatoes (28 ounces)
3 large roasted red peppers
In a medium soup pot heat olive oil over medium to medium-high heat. Add the potatoes, garlic, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7-8 minutes. Add the broth and bring to a boil, 6-8 minutes. Add the kale in batches and cook until wilted, 1-2 minutes. Stir in the tomatoes.
Using a food processor or a mini chopper, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes. Discard the bay leaf. Top with a spoonful of shredded cheese.
Serve with some good crusty Italian bread or garlic bread.
Note : If you want to add meat to this winter soup, a 1/2 pound of Italian sausage cooked and sliced or a couple of leftover grilled chicken breasts, sliced is a nice addition.