Roasted Tomato & Rosemary Soup with Kale & Potatoes

Ingredients

4 yukon gold potatoes
1 bunch of lucinato kale
1 container of vegetable or chicken 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
3 slices of bread for bread crumbs or croutons
olive oil
canola for frying croutons
sea salt & fresh ground pepper


Method
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 (leaving them on the stem, you will remove them later). Pour in a cup of white 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 30 minutes, stirring occasionally and adding extra seasoning or water if necessary.

Remove the sprigs of herbs. Right before you are ready to eat add the chopped kale into the soup, stir until lightly wilted and tender. For topping drizzle with a little olive oil and breadcrumbs. To make breadcrumbs; cube bread into small pieces. Add to a pan on med-high heat with canola oil. Turning frequently until golden brown. Season with salt and place on paper towels to absorb any extra oil. Then when cool crush into crumbs with the back of a cup or bowl and a paper towel in between. You could also just bake some croutons till crispy. I know I have been making a lot of soups lately but its the one of the few things I find super comforting on a cold dark winter night. Warms the soul and you can eat it for days after.