Fire-Roasted Tomato Kale Soup - Food Gardening Network

Ingredients

• Tomatoes
• 12 Roma or other sauce tomatoes (about 2 pounds)
• 2 tablespoons olive oil
• 1/2 teaspoon garlic powder
• 1/2 teaspoon celery salt
• 1/4 teaspoon black pepper
• Soup
• 1 large white Spanish onion, finely chopped
• 1 carrot, finely chopped
• 1 cup fresh fennel bulb, finely chopped
• 4 cups chicken broth
• 1 cup chickpeas/garbanzo beans
• 1 teaspoon dried oregano
• 1/8 teaspoon red pepper flakes (add more for increased heat)
• 1 teaspoon celery salt
• 6 cloves garlic, grated
• 2 bunches kale, stalks removed & chopped