Tomato & Rosemary Soup w/ Kale & Potatoes
Has this summer been a little strange for anyone else? We’ve had an extremely wet and cool summer here in Virginia and now that it’s finally September and, ostensibly, the ushering in of autumn, it’s finally starting to feel like summer. You know those cloudless days when temps reach the upper 80s, and the humidity is at, oh, 90%. In other words, miserable.
Not really the kind of weather for soup.
But when I tried out this recipe, it definitely was.
Not one to simmer soup for a few hours (as the original recipe from Food52 instructs), I made this post-work one evening and couldn’t have been happier with how it turned out. A garden-ful soup, instead of using pantry and grocery items, I sourced almost all of it from my front yard: fresh tomatoes, kale, and rosemary. The potatoes harkened from a farm a few miles north and the stock from odds and ends I’d saved for that very purpose. The suggested fire roasted canned tomatoes, though, I’m sure would be delicious as well.
To cut down on the cooking time, simply bring the entire pot to a rolling boil and lower to a gentler one and cook for as long as it takes for the potatoes to soften–maybe 45 minutes max. Then serve with some Earth Balance slathered hunks of bread and you’re good to go. Max flavor with minimal effort, that’s what weekday cooking is all about.
Tomato & Rosemary Soup with Kale & Potatoes
Adapted slightly from Food52
1.5 lb potatoes, cleaned and cut into bite-size chunks
1 bunch of kale, destemmed and chopped
1 qt vegetable stock
1 c white wine
4 stalks of celery, chopped
3 cloves of garlic, chopped
1 large yellow onion, chopped
3 c fresh chopped tomatoes
4 sprigs of rosemary
1/2 tsp dried thyme
sea salt & fresh ground pepper
In a large stock pot on medium heat, warm 1-2 tsp olive oil. Add the onion and saute until translucent, 3-5 minutes. Add garlic and celery, saute another 3 minutes until fragrant.
Add the dried thyme, stir, and deglaze with the white wine. Add the rosemary on the stem. Add potatoes, chopped tomatoes, vegetable broth, and 1 c water. Bring to a rolling boil, then lower to a low boil. Cover the pot and let cook for at least 45 minutes, until potatoes are tender when poked with a knife.
Remove the rosemary sprigs. Check the flavor, add salt and pepper to taste.
When the potatoes are tender, add the kale, stir, and cook for 5 minutes, until the kale is soft.
Remove from heat and serve with fresh bread.