2 tablespoons olive oil
1 medium yellow onion, chopped
4 cloves garlic, chopped
2 carrots, peeled and chopped
2 large potatoes, peeled and
diced
1 bay leaf
1 tablespoon fresh rosemary,
finely chopped
6 cups chicken stock
3 cups water
1/4 cup grated Parmesan
1 pound kale, chopped
1 pound canned white beans,
rinsed
Salt and pepper, to taste
Heat the oil in a large saucepan.
Sauté onion, garlic, carrots, potatoes,
bay leaf and rosemary until the
onion becomes soft, about 5 minutes.
Add stock and water and bring to a boil.
Let the soup simmer for 15 minutes.
Add Parmesan and kale, simmer
for another 10 minutes.
Add the beans; season with salt
and pepper.
Serve in hot bowls with good rustic bread.
