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Prep
Difficulty
Easy
Time
Estimate
1 hour
Roast the tomatoes for the salad. As they cook, start to saute the onions for the soup. Make the dressing for the salad, mince up the kale and toss together, rubbing the dressing into the kale. Finish making the soup. Simmer. As soon as the tomatoes are done, toss with the dressed kale and serve together.
Bitter kale is tossed with piping hot oven roasted tomatoes causing the greens to wilt without being cooked.
It is a kaleidoscope harvest, when the start of fall merges into the end of summer produce. The combination lends itself to a tasty, simple soup. Start with homemade broth if you have it or substitute your favorite low-sodium broth. This soup is packed with vegetables but could use a burst of protein. If you are vegan try adding beans and cooked rice for a complete protein. If you are more carnivorous add in some pieces of chicken or a few slices of your favorite cheese on whole-grain French bread.
