Roasted Tomato & Rosemary Soup with Kale & Potatoes

1
For prep; dice onion, celery and garlic. In a large stock pot on medium heat add garlic, onions and celery with a drizzle of olive oil. Add 4 sprigs of rosemary and 3 sprigs of thyme (leaving them on the stem, you will remove them later). Pour in a cup of white wine. Cook till tender and add 4 potatoes that have been cubed. Season with fresh ground pepper and sea salt.
2
Add a can of fire roasted chopped tomatoes and the vegetable broth (about 5 cups). Add an additional cup of water and simmer on medium-low heat for a few hours stirring occasionally and adding extra seasoning or water if necessary.
3
Remove the sprigs of herbs. Before you are ready to eat chop kale and place in the soup. I learned that I like it better when the kale is vibrant and still partially firm. If you put in the kale early in the cooking process it turns to mush and looses flavor. For topping drizzle with a little olive oil and breadcrumbs.
4
To make breadcrumbs; cube bread into small pieces. Add to a pan on med-high heat with canola oil. Turning frequently until golden brown. Season with salt and place on paper towels to absorb any extra oil. Then when cool crush into crumbs with the back of a cup or bowl and a paper towel in between.
5
You could also just bake some croutons till crispy. I know I have been making a lot of soups lately but its the one of the few things I find super comforting on a cold dark winter night. Warms the soul and you can eat it for days after.

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