Step 1

In a large stock pot, melt the butter.

Step 2

Add 1 of the chopped carrots, 1 stalk chopped celery, and the onion. Stir, and cook for 5-7 minutes or until onion is translucent.

Step 3

Add the rest of the carrots and celery, potatoes, and parsnips. Stir to coat in butter. Let cook for 5 minutes.

Step 4

Add the broth, tomatoes, tomato paste, bay leaf, and thyme. Bring to a simmer, and continue to stir every 5 minutes or so. Simmer soup for 20-25 minutes, or until vegetables begin to soften.

Step 5

Stir in garlic, kale, beans, and parsley. Season with salt and black pepper. Simmer another 5-7 minutes.

Step 6

Serve hot with shredded parmesan cheese.