Quick Tomato, White Bean and Kale Soup

cooking.nytimes.com

Robyn Sanyal

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)

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

Note: Ingredients may have been altered from the original.

Directions at cooking.nytimes.com

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