Simple to make and a whole lot of flavor.
Start to finish: about 1 hour.
Ingredients
- 1 tablespoon extra virgin olive oil
- 1 medium onion chopped
- 3 carrots chopped
- 1 stick celery chopped (optional)
- Salt to taste
- 2 large garlic cloves minced
- 1 14-ounce can chopped tomatoes with juice
- 6 cups water
- 1 tablespoon tomato paste
- 1 teaspoon oregano
- 1 medium Yukon gold potato about 6 ounces, diced
- A bouquet garni made with a bay leaf a couple of sprigs each parsley and thyme, and a Parmesan rind (optional – but it does add flavor; use what you have for this)
- ½ pound kale stemmed, washed thoroughly, and chopped or cut in slivers (4 cups chopped)
- 1 can white beans drained and rinsed
- Freshly ground pepper
- Grated Parmesan for serving
Instructions
- Heat the olive oil over medium heat in a large, heavy soup pot and add the onion, carrot, and celery and a pinch of salt.Cook, stirring often, until the vegetables are tender, about 8 minutes.Add the garlic and cook, stirring, until fragrant, about 30 seconds.Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
- Add the water, tomato paste, oregano, potato, and salt to taste. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
- Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant. Taste, adjust salt, and add pepper. Stir in the beans and heat through for 5 minutes. Serve, sprinkling some Parmesan over each bowl.
