Italian White Bean, Potato and Kale Soup

Serves 6

1 T. olive oil
1/2 c. finely minced yellow onion
3 cloves garlic, minced
4 small Yukon gold potatoes, diced 1/2″ small, about 3 cups
2 cans Cannelini beans, or Great Northern beans
2 T.  tomato paste
6 c. water
2 T. veggie base
1 t. kosher salt
1/4 – 1/2 t. crushed red pepper flakes, adjust to taste
1/2 t. dried thyme
1/2 t. dried oregano
1 small bunch of kale, stems removed and leaves chopped bite size, about 3-4 cups
Optional: Pecorino Romano cheese, finely grated for topping

In a large heavy bottomed pot, warm the oil over medium high heat. Add the onions and garlic and saute for 2-3 minutes, until soft.

Add the potatoes, beans and all the spices. Stir to combine. Add the water, tomato paste and veggie base. Bring to a boil and then simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.

Divide the kale between the bowls and ladle the hot soup over the top to wilt the kale. You can also add the kale to the soup pot all at once and stir to wilt. It works great either way. Enjoy!

Adapted from