Ingredients
| 1/4 | cup olive oil |
| 4 | cloves garlic, minced |
| 1 | onion, minced |
| 3 | stalks celery, minced |
| 2 | carrots, peeled and chopped |
| 2 | large potatoes, peeled and diced |
| pinch of dried sage | |
| 1 | bunch kale, washed, stemmed and shredded |
| 1 | small head green cabbage, chopped |
| 1 | 28-ounce can crushed tomatoes |
| 3 | cans kidney or navy beans, rinsed |
| 8 | cups water or chicken stock |
| 2 | teaspoons dried oregano |
| 2 | teaspoons dried basil |
| salt and pepper, to taste | |
| 8 | thick slices French bread, toasted |
| Parmesan cheese | |
| olive oil | |
| parsley, chopped |
Instructions
In a very large pot, heat olive oil. Add garlic, onion, celery and carrots. Cook until the onion is transparent, stirring constantly. Add potatoes, sage, kale, cabbage, tomatoes, beans and water or stock. Bring to a boil and add oregano and basil. Simmer 30 minutes, until potatoes are tender. Add more water or stock if the soup seems too thick. Season with salt and pepper. Put the toast in the bottom of a big soup
bowl, drizzle with olive oil and ladle soup over the toast. Sprinkle with Parmesan cheese and parsley to serve. Soup secret: Use Swanson’s chicken stock diluted with 50% water. Don’t use bouillon cubes or paste as they are too salty. Serves 8-10
