Kal Iflower Stoup

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Another rachel ray classic. Would be wonderful on a chilly fall evening.

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Steps

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Heat the olive oil , 3 turns of the pan as she would say , in a pot over medium high heat.

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Add the potatoes , onion and garlic as you chop them.

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Season with rosemary , salt and pepper.

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Cook stirring frequently , until the vegetables soften a bit , 7-8 minute.

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Add the cauliflower and cook for a few minute.

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Stir in the peppers and broth.

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Cover and bring to a boil.

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Add the kale to the pot by the handful , letting each handful wilt before adding the next.

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Season with the nutmeg and cook for 5 min , then adjust the salt and pepper , to taste.

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Ladle the stoup into bowls and sprinkle with the grated parmesan cheese.

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Ingredients

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extra virgin olive oil, russet potatoes, onion, garlic cloves, fresh rosemary, salt and pepper, cauliflower, roasted red peppers, chicken broth, kale, fresh nutmeg, parmesan cheese