Step 1

In a large heavy bottomed pot, over medium heat, add the olive oil and onions. Cook the onions until translucent. (About 4-5 minutes)

Step 2

Next, add the garlic and stir into the onions. Cook for 2-3 minutes.

Step 3

Add the carrots, celery, chili flakes, rosemary, salt, and pepper. Stir to combine. Cook for 5 minutes, stirring frequently.

Step 4

Pour in the vegetable stock and the canned tomatoes.

Step 5

Add the tomato paste and bay leaves. Stir everything together to combine. Place a lid on the pot and simmer for 15 minutes.

Step 6

Add the potatoes and stir into the soup. Place the lid back on the pot and cook for 15 minutes.

Step 7

Next, add the beans and the kale. Stir to combine. Place the lid back on the pot and simmer for 10 minutes.

Step 8

Remove the lid. Check to see if the potatoes are cooked through. If not, continue to simmer until potatoes are cooked. If cooked, turn off heat and stir in the chopped parsley.

Step 9

Remove the bay leaves and ladle the soup and top with a generous sprinkling of parmesan cheese. Serve with crusty bread.