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

Ingredients

• 2 cups couscous (or substitute Israeli cous cous, farro, or another grain)
• 6 leaves sage fresh
• 12 cloves garlic sliced
• 1 bunch kale 
• 4 servings olive oil extra virgin extra-virgin as needed
• 12  roma tomatoes cored cut in half lengthwise
• 6 sprigs rosemary 
• 4 servings salt to taste

Equipment

• bowl
• baking sheet
• oven
• pot

Directions

1. Preheat the oven to 400 degrees Fahrenheit.
2. 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.
3. 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.
4. In the bottom of a large heavy soup pot, heat 3 tablespoons of olive oil over medium heat until shimming.
5. 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.
6. 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.