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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Red and Green Winter Stoup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions