Yellow Onion
Carrot
Celery Stick
Garlic Clove
Chopped Tomatoes	g
Veggie Stock	l
Tomato Paste	tbsp
Yukon Gold Potatoes
Cannellini Beans	g
Sprigs of Fresh Thyme
Bay Leaves
Handful Kale
Parmesan Rind
Salt & Pepper to taste
Parmesan Cheese

1. Chop all the veggies, including the kale.
2. In a medium pot, heat up the olive oil over medium high heat.
3. Add the onion, carrot, celery and a pinch of salt. Cook for about 8 minutes, stirring often, until the vegetables are tender.
4. Add the garlic and cook, stirring for about 30 seconds. Add chopped tomatoes and juice from the can, cook for 5-10 minutes, until the tomatoes have cooked down slightly.
5. Add veggie stock, tomato paste, potato cubes, salt and pepper to taste. Bring to boil and add thyme, bay leaves and parmesan rind. Cover and reduce the heat and let it simmer for additional 10-15 minutes, until the potatoes are just about tender.
6. Add the kale, beans and let it simmer for a few minutes, until the kale looks wilted. Serve and sprinkling with some fresh grated parmesan cheese.

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