Red and Green Winter Stoup Recipe

Name: Red and Green Winter Stoup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup extra virgin olive oil; 2 large baking potatoes (peeled and sliced 1/4 inch thick); 2 onions, quartered lengthwise and thinly sliced crosswise; 2 -3 sprigs fresh rosemary, leaves finely chopped; 1 bay leaf; salt and pepper; 4 cups chicken broth or 4 cups vegetable broth; 1 bunch kale, stemmed and coarsely chopped; 28 ounces crushed tomatoes; 3 large roasted red peppers; 4 slices crusty whole grain bread; 1 large garlic clove, peeled and halved; 1 cup shredded asiago cheese

Servings: persons

¼ cup extra virgin olive oil
2 large baking potatoes (peeled and sliced 1/4 inch thick)
2 onions, quartered lengthwise and thinly sliced crosswise
2 -3 sprigs fresh rosemary, leaves finely chopped
1 bay leaf
salt and pepper
4 cups chicken broth or 4 cups vegetable broth
1 bunch kale, stemmed and coarsely chopped
28 ounces crushed tomatoes
3 large roasted red peppers
4 slices crusty whole grain bread
1 large garlic clove, peeled and halved
1 cup shredded asiago cheese

1
In a medium soup pot, heat the EVOO , 4 turns of the pan, over medium to medium-high heat.
2
Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7 to 8 minutes.
3
Add the chicken broth and bring to a boil, 6 to 8 minutes.
4
Add the kale in batches and cook until wilted, 1 to 2 minutes.
5
Stir in the tomatoes.
6
Using a food processor or a mini chopper, puree the roasted peppers.
7
Stir the pureed peppers into the soup pot, lower the heat to medium-low and simmer for 10 minutes.
8
Discard the bay leaf.
9
Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese.
10
Melt the cheese under the broiler for 1 minute.
11
Serve the stoup with the toasts.

875

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: ¼ cup extra virgin olive oil, 2 large baking potatoes (peeled and sliced 1/4 inch thick), 2 onions, quartered lengthwise and thinly sliced crosswise, 2 -3 sprigs fresh rosemary, leaves finely chopped, and more.

Yes, Red and Green Winter Stoup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Red and Green Winter Stoup

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