Red and Green Winter Stoup Rachael Ray   From Every Day with Rachael Ray December-January 2008 FOUR SERVINGS 1/4 cup extra-virgin olive oil (EVOO) 2 large baking potatoes, peeled and sliced 1/4 inch thick 2 onions, quartered lengthwise and thinly sliced crosswise 2 to 3 sprigs fresh rosemary, leaves finely chopped 1 bay leaf Salt and pepper One 32-ounce container (4 cups) chicken or vegetable broth 1 bunch kale, stemmed and coarsely chopped One 28-ounce can crushed tomatoes or fire-roasted tomatoes 3 large roasted red peppers 4 thick slices crusty whole grain bread large cloves garlic, 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. Add the potatoes, onions, rosemary and bay leaf; season with salt and pepper and cook, stirring frequently, until softened, 7 to 8 minutes. Add the chicken broth and bring to a boil, 6 to 8 minutes. Add the kale in batches and cook until wilted, 1 to 2 minutes. Stir in the tomatoes. 2. 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. 3. Meanwhile, preheat the broiler; toast the bread, rub with the garlic halves and top with the cheese. Melt the cheese under the broiler for 1 minute. Serve the stoup with the toasts.

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