red and green winter stew

courtesy of: rachael ray, food network
submitted by: missi
serves: 4

- 1/4c extra virgin olive oil
- 2 large russet potatoes, peeled and thinly sliced
- 2 medium-large onions, quartered and thinly sliced
- 3 springs fresh rosemary, finely chopped
- salt and pepper
- 1 bay leaf
- 4 c vegetable stock
- 1 bunch kale, stripped from thick veins and stems and coarsley chopped
- 28oz crushed tomatoes
- 3 large roasted red peppers
- 4 slices crusty whole grain bread, cut on a bias
- 2 large garlic cloves, peeled and halved
- 1 c shredded asiago cheese

1. heat the olive oil in a medium soup pot over med-high heat. add the potatoes and onions, season with rosemary, salt and pepper, and bay leaf. cook the potatoes and onions until soft, stirring frequently, 7 min. add the stock to the pot and bring to a boil, 2-3 min. wilt in the kale, 1-2 min then stir in the tomatoes.

2. preheat the broiler.

3. puree the peppers in a food processor and stir into the soup pot. reduce the heat to med-low and simmer for 10 min, adjust the seasoning and remove the bay leaf.

4. while the stew simmers, toast the bread on both sides then rub the garlic on and top with cheese. melt the cheese in the oven, about 1 min.

5. serve the stew in shallow bowls. the toast can be placed in the bottom of the bowl or on top.

image: everyday