Easy Minestrone

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 1-2 carrots, diced
• 1-2 celery stocks, diced
• Garlic, finely chopped
• 1 large russet potato, diced
• 1 small russet potato, whole
• 6 cups kale, chopped
• 2 large tomatoes, chopped
• 4 cups beef or chicken stock
• 1-2 cups water
• Dash allspice
• Green beans, cut in half
• 1 zucchini, diced
• Pasta (shells, elbow, etc.)
• 1 can canellini beans
• Salt & pepper to taste

1. Heat oil in large pot over medium-high heat. Add onion, carrots & celery. Add salt & pepper to taste. Cook until onions are translucent. Add garlic, diced potato, kale, tomatoes. Cook until kale is wilted. Add stock, water, whole potato & dash of allspice; bring to a boil, cover, reduce heat to medium low and cook for approx. 30 minutes. When whole potato is cooked, remove from pot and put in a blender with 2 cups of soup. Puree and return to pot. Add green beans & zucchini. Cook until beans are tender. Add pasta & cook for 5 minutes. Add canellini beans until heated through and pasta is done.
2. Top with a drizzle of olive oil and parmesan cheese.

extra virgin olive oil, onion, carrots, celery, garlic, russet potato, russet potato, kale, tomatoes, beef, water, allspice, green beans, zucchini, pasta, canellini beans, salt

Taken from www.epicurious.com/recipes/member/views/easy-minestrone-50102750 (may not work)