Red and Green Winter Soup

Ingredients:
¼ cup Extra virgin olive oil
2 Large baking potatoes, peeled and sliced ¼ inch thick
2 Onions, quartered lengthwise and thinly sliced crosswise
2-3 Sprigs rosemary
Salt and pepper
1 Bay leaf
One 32 ounce container vegetable broth
1 Bunch kale stemmed and coarsely chopped
1 - 28 ounce can fire roasted tomatoes
3 Large roasted red peppers

Directions:
In a medium soup pot, heat the olive oil over medium to medium high heat. Add the potatoes, onions, rosemary and bay leaf. Season with salt and pepper and cook, stirring frequently, until softened (7-8 minutes). Add the vegetable broth and bring to a boil. Add the kale in batches and cook until wilted, 1-2 minutes. Stir in the tomatoes.
Using a food processor, puree the roasted peppers. Stir the pureed peppers into the soup pot, lower the heat to medium low and simmer for 10 minutes. Discard the bay leaf.