Ingredients
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
Preparation
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.
Top with a drizzle of olive oil and parmesan cheese.
