Sopa toscana de couve kale

Ingredientes

• 2 tablespoons olive oil
• 1 large onion (chopped)
• 2 medium carrots (peeled and chopped)
• 4 stalks of celery (rinsed and chopped)
• 1 tablespoon tomato paste
• 2 cloves of garlic (peeled and minced)
• 1 cup cabbage (sliced thinly)
• 4 small Yukon gold potatoes (unpeeled and diced into small cubes)
• 1 can 15 oz. can diced tomatoes
• 1/2 tablespoon kosher salt
• 1/2 teaspoon black pepper (freshly ground)
• 5 cups vegetable broth (or chicken stock for a non vegetarian option)
• 1 bunch Tuscan kale (rinsed and leaves torn)
• 1 can Cannelini Beans ((15 oz) drained and rinsed)
• Italian parsley
• 1/2 cup Parmesan cheese (shredded (optional))

Modo de preparo

1. 1

   Heat olive in a heavy bottom large pot or a large dutch oven on medium heat. Add in onion, carrot, and celery. Saute, stirring frequently, until translucent, 7-8 minutes.

2. 2

   Stir in the tomato paste and cook until dissolved. Add in the garlic and cook until fragrant, 30 seconds or so.

3. 3

   Stir in the cabbage, tomatoes, potatoes, and salt and pepper.

4. 4

   Pour in the vegetable stock. Bring it to a boil, turn down the heat to medium-low and let it simmer, until potatoes are cooked, 20-25 minutes.

5. 5

   Stir in the kale leaves and beans and cook for another 5-7 minutes until kale is wilted and beans are warmed through.

6. 6

   When ready to serve, ladle into bowls, garnish with chopped parsley, and serve along with crusty bread, if preferred.