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Quick Tomato, White Bean and Kale Soup

cooking.nytimes.com
  • 55 minutes
  • Serves 4

INGREDIENTS

1 tbsp

extra virgin olive oil

1 medium

onion

1 large

carrot

1 stick

celery

1 serving

salt

2 larges

garlic cloves

14 oz

canned tomatoes

6 cups

water

1 tbsp

tomato paste

1 tsp

oregano

6 oz

yukon gold potato

1 serving

bouquet garni made

1/2 lb

kale

1 can

beans

1 serving

pepper

1 serving

parmesan