Kale and white bean soup

Any kind of sausage or veggie sausage is a nice addition to this soup, just crumble or slice (if in links), brown in a skillet, and add when adding the carrots and potatoes.  

Serves 4-6

• 2 tbs. olive oil

• 1 medium onion, chopped

• 4 garlic cloves, finely chopped

• 1 bunch kale or brussel tops, coarsely chopped

• 2-3 medium potatoes, chopped

• 2-3 medium carrots, chopped

• 1 14 oz. can white beans

• 4 cups water or stock

• 4 cups tomato puree

• 1 bay leaf

• 1 sprig rosemary

• 1/2 cup grated parmesan cheese, optional 

• salt and black pepper

Heat the oil in a large soup pot. Sauté the onion for a few minutes, until translucent.

Add the garlic and a few pinches salt and pepper and sauté 2 minutes more.

Add the potatoes, carrots, bay leaf, rosemary, water/stock and the tomatoes, bring to a boil. 

When the potatoes and carrots are just tender, about 20 minutes, add the kale and beans.

Simmer 10 minutes more, until kale is cooked.

Remove from heat and add the grated cheese. Season with more salt and pepper if needed.

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