Get yourself ready to start a new cooking in which you will make delicious potato tomato and rosemary soup.
STEP 1 - In a large stock pot on medium heat, warm 2 table spoon olive oil. Add onion and saute until translucent 3-5 minutes. Add garlic and celery, saute another 3 minutes until fragrant.
STEP 2 - Add the dried thyme, stir and deglaze with the white wine. Add the rosemary on the stem. Add potatoes, chopped tomatoes, garlic, coriander, vegetables broth, and 1 cup water, bring to a rolling boil, then lower to a low boil, cover the pot and let cook for at least 45 minutes, until potatoes are tender when poked with a knife.
STEP 3 - Remove the rosemary springs, check the flavor, add salt and pepper to taste.
STEP 4 - When the potatoes are tender, add kale, stir and cook for 5 minutes, until the kale is soft.
STEP 5 - Remove from heat and decorate the potato tomato and rosemary soup and serve with fresh bread.