Yet another case of looking in the fridge and coming up with something greater than the sum of its parts! This would work best with homemade tomato sauce but a good store bought like Rao's would work as well.
1 large Portobello mushroom cap
1/2 bunch curly kale, roughly chopped
1/3 medium size white onion, peeled and diced
1 clove garlic, peeled and finely chopped
1 cup tomato sauce
1 Tbsp grated Parmesan
1 piece of bread
2 tsps olive oil
Place one teaspoon of the oil in a skillet. As soon as it shimmers, add the bread and cook for thirty seconds to a minute on each side until golden brown. Salt lightly and set aside.
Add the additional teaspoon of the oil to the pan in which you cooked the bread and add the onion and garlic. Cook over low heat until fragrant and then add the mushroom cap, gill side down. Salt lightly and cook for two minutes.
Turn the mushroom cap over and cook for an additional minute. Remove from the pan and add the kale in its place. Stir it up with the onion and the garlic and then add the tomato sauce to the pan. Stir to combine. Nestle the mushroom cap into the center of the kale. Cover and cook for four minutes.
Remove the cover, stir the kale and sprinkle the mushroom cap with two teaspoons of the Parmesan. Let cook until the cheese has melted, about thirty seconds to a minute.
Ladle the kale-tomato mixture into a soup bowl. Top with the mushroom cap. Sprinkle with the remaining teaspoon of Parmesan and top with the fried bread for crunch.