Quick Tomato, White Bean and Kale Soup Recipe

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 medium onion, chopped
• 1 large carrot, 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)
• 1/2 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