Quick Tomato, White Bean and Kale Soup

• 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

1. 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.
2. Cook, stirring often, until the vegetables are tender, about 8 minutes.
3. Add the garlic and cook, stirring, until fragrant, about 30 seconds.
4. Stir in the tomatoes and juice from the can, add another pinch of salt and cook, stirring often, for 5 to 10 minutes, until the tomatoes have cooked down slightly.
5. Add the water, tomato paste, oregano, potato, and salt to taste.
6. Bring to a boil, add the bouquet garni, cover and simmer 10 to 15 minutes, until the potatoes are just about tender.
7. Add the kale and simmer another 10 minutes, until the kale and potatoes are tender and the soup is fragrant.
8. Taste, adjust salt, and add pepper.
9. Stir in the beans and heat through for 5 minutes.
10. Serve, sprinkling some Parmesan over each bowl.

extra virgin olive oil, onion, carrot, celery, salt, garlic, tomatoes, water, tomato paste, oregano, gold potato, bouquet garni, kale, white beans, freshly ground pepper, serving

Taken from cooking.nytimes.com/recipes/1014524 (may not work)