Contributed by adapted from The Organic Cookbook

Ingredients

3 Tbsp olive oil
2 slices bacon (opt)
1 med onion, finely chopped
2 stalks celery, diced
1 carrot, diced
4 garlic cloves, sliced
Pinch of rosemary
1 med potato, diced
14oz can tomatoes
6 cups veg stock
salt, pepper
14oz can beans, drained & rinsed (any variety)
1 bunch chopped kale (stems removed), or other greens, such as swiss chard

Instructions

Heat oil in a heavy-based pot. Add the bacon (if using), onion, celery, carrot, garlic, rosemary, potato, and kale (or other greens). Cook, stirring frequently, over medium low heat until the onions soften and the greens wilt, about 10 min.

Turn the heat to medium. Add the tomatoes and cook, stirring occasionally, until just thickened, about 10 min. Add the beans and stock. Bring to a boil. Adjust the heat, partially cover, and simmer gently until the vegetables are very tender, about 30 min. The soup should be fairly thick. Add salt and pepper to taste.

Ladle into warm bowls; drizzle with oil and sprinkle with parmesan. Serve hot with warm crusty bread.

Leftovers can be served cold with a crisp salad for lunch on hot summer days!

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