INGREDIENTS
1
Bouquet garni made with a bay leaf
1
Carrot, large
1 stick
Celery
2
Garlic cloves, large
1/2 lb
Kale
1
Onion, medium
1 tsp
Oregano
1 14 ounce can
Tomatoes, with juice
1 can
White beans
1
Yukon gold potato (about 6 ounces), medium
1 tbsp
Tomato paste
1
Pepper, Freshly ground
1
Salt
1 tbsp
Olive oil, extra virgin
1
Parmesan, Grated
6 cups
Water