I only have two words for this soup: SO GOOD. Ever since I experimented with kale for the first time a few weeks ago, I’ve been looking for other ways to use this nutrient-packed leafy green. I’ve been making a lot of soups this winter, but this one is my favorite!

Fire Roasted Rosemary Vegetable Soup

1. Heat olive oil over medium heat in a large stock pot and add onion, celery and garlic. Cook 5-10 minutes until tender. Meanwhile, cut each potato into four even chunks (leaving the skin on). Add rosemary (removed from stems), thyme, pepper, white wine, potatoes, tomatoes (undrained), water, and vegetable bouillon. Continue to simmer over low-medium heat until potatoes are tender.

2. While soup is cooking, pre-heat oven to 350 degrees. Lightly butter (I use Brummel and Brown yogurt spread) or spray wheat bread with olive oil on each side. Sprinkle each side with thyme, rosemary, basil, and garlic powder, or any other italian seasonings you have on hand. Bake for 15 minutes and cut into chunks for breadcrumbs.

3. Once the potatoes are tender, add kale and cook for an additional 10 minutes. Top with croutons and parmesan cheese.

*A chef once told me that if you wouldn’t drink the wine with dinner, don’t use it in your food. I know a lot of people will buy the white wine from the dressing aisle in the grocery store, but I encourage you to go to the wine aisle instead and pick something worthy of a wine glass.

**Fire roasted tomatoes can be found in any local grocery, next to the diced tomatoes.

***You can cheat and just buy bread crumbs if you want, but these are easy, super tasty and much healthier.