POTATO KALE SOUP WITH CROSTINI AND SUN-DRIED TOMATO PESTO

1. Make the sun-dried tomato pesto in advance. Start by lightly toasting the garlic and pine nuts in a non-stick skillet over medium heat, tossing frequently until just golden.
2. Place the toasted garlic and pine nuts in a food processor along with the baby kale or spinach, parsley and parmesan. Pulse to chop.
3. Turn the food processor to low speed and slowly add the olive oil until a spreadable consistency is reached. Transfer the pesto to a bowl and set aside.
4. Make the soup. Start by melting the butter in a large stock pot over medium heat.
5. Add the diced onion and potatoes to the pot. Cook for 2-3 minutes, until the onion begins to soften.
6. Add the garlic and season the mixture with salt and pepper. Cook for 2 minutes more.
7. Add the broth to the pot and bring the mixture to a gentle boil.
8. Once the potatoes are fork tender, add the baby kale or spinach to the pot and cook 1-2 minutes, until vibrant.
9. Use an immersion blender to puree the soup until smooth.
10. Taste for seasonings and add half and half, if desired. Keep warm over low heat.
11. To make the crostini, place the bread slices on a baking sheet. Spread with the sun-dried tomato pesto and toast under the broiler for 2-3 minutes, until the edges turn golden.
12. Remove the crostini from the oven and sprinkle with additional parmesan as needed.
13. Ladle the soup into bowls and serve with crostini.

Difficulty: Easy
Prep: 15 min
Cook: 45 min
Servings: 6