Saltie Sandwich Shop's Late-Summer Roasted Tomato Soup with Fregola and Kale

Name: Saltie Sandwich Shop's Late-Summer Roasted Tomato Soup with Fregola and Kale
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 473 milliliters fregola (or substitute Israeli cous cous, farro, or another grain); 6 leaves fresh sage; 12 cloves garlic, sliced; 1 bunch kale; 4 servings Extra-virgin olive oil, as needed; 12 Roma tomatoes, cored and cut in half lengthwise; 6 sprigs rosemary; 4 servings Salt to taste

Saltie Sandwich Shop's Late-Summer Roasted Tomato Soup with Fregolan and Kale is a vegan main course. This recipe serves 4. One portion of this dish contains roughly 19g of protein, 17g of fat, and a total of 626 calories. Head to the store and pick up olive oil, kale, garlic, and a few other things to make it today. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert. Autumn will be even more special with this recipe.

Instructions

Preheat the oven to 400 degrees Fahrenheit.

Equipment you will use

Oven

Arrange the tomatoes skin-side down on a baking sheet and drizzle evenly with olive oil (leave plenty of room to allow them to caramelize). Season generously with salt and roast until concentrated and charring a little on the edges, about 30 minutes.

Ingredients you will need

Olive Oil

Tomato

Salt

Equipment you will use

Baking Sheet

Meanwhile, boil the fregola (or substitute) in salted water until al dente, then drain and toss with a little more oil to keep it from sticking.

Ingredients you will need

Fregula

Water

Cooking Oil

In the bottom of a large heavy soup pot, heat 3 tablespoons of olive oil over medium heat until shimming.

Ingredients you will need

Olive Oil

Soup

Equipment you will use

Pot

Add the garlic and cook until golden, about 3 minutes, then add the rosemary and sage (they will sizzle) and cook until fragrant, about a minute longer. Stir in the roasted tomatoes along with 4 cups of water and bring to a simmer.

Ingredients you will need

Rosemary

Tomato

Garlic

Water

Sage

Add the kale and season to taste with salt. Simmer until the kale is tender, about 10 minutes, then add the cooked fregola. Laddle into bowls, sprinkle with sea salt, and serve with a drizzle of olive oil.

Ingredients you will need

Olive Oil

Salt

Fregula

Kale