CATEGORIES
INGREDIENTS
- Cooking Time: 110
- Servings: 6
- Preparation Time: 30
- 2 Large minced garlic cloves
- 6 Cups water
- 1 Teaspoon oregano
- 1 Medium potato, diced
- 1/4 Teaspoon parsley, thyme and Parmesan
- 1 Bay leaf, remove after cooking
- 1/2 Pound kale, stemmed, washed and cut in slivers
- 1 Can white beans, drained and rinsed
- Freshly ground pepper
- Grated Parmesan for serving
- 1 Tablespoon olive oil
- 1 medium onion, chopped
- 1 Large carrot, chopped
- Salt to taste
- 1 Tablespoon olive oil to garnish
DIRECTIONS
- Chop the onion, carrot, celery, and garlic up and sweat in a sauce pan. Measure out all of the remaining ingredients except the kale and beans, and dice the potato. While the soup is simmering, prepare the kale and beans. 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 vegetables, stirring often, for 12 minutes. Add the garlic and cook, stirring, until fragrant, about 50 seconds. Stir in the tomatoes and juice from the can; add another pinch of salt and cook, stirring often, for 10 minutes, until the tomatoes have cooked down slightly. Add the water, oregano, potato, and salt to taste. Bring to a boil, add the spices, cover and simmer 15 minutes, until the potatoes are just about tender. Add the kale and simmer another 15 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 8-10 minutes. When serving, drizzle with remaining olive oil.
