• 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
• 2-3 sprigs fresh rosemary, leaves finely chopped
• 1 bay leaf
• Salt and pepper
• One chicken or vegetable broth ( 32-ounce, 4 cups)
• 1 bunch kale, stemmed and coarsely chopped
• One can crushed tomatoes or fire-roasted tomatoes (28 ounces)
• 3 large roasted red peppers
• 4 thick slices crusty whole grain bread
• large cloves garlic, peeled and halved
• 1 cup shredded asiago cheese

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, 7-8 minutes. Add the chicken 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.

Meanwhile, pre-heat 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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