Hearty red & green soup

1. Heat the olive oil in a soup pot over medium high heat Add the potatoes and onions and season with rosemary, salt, pepper, red pepper flakes, and bay leaf. Cook, gentle stirring frequently (as frequently as kids allow) for 7-8 minutes to soften. Add the garlic towards the end.

2. Add the stock to the pot and bring to a boil. Wilt in the kale in bunches, 1-2 minutes, then stir in the tomatoes.

3. Puree the peppers in a food processor or blender and stir into the soup pot. Reduce the heat to medium low and simmer for 10 minutes or so. Taste to adjust the seasonings.

4. Serve the soup in shallow bowls topped with freshly grated parmesan. Hearty bread on the side for dipping is a plus.