4small Yukon gold potatoesdiced 1/2" small, about 3 cups
2cans cannelini beansor great northern beans
2tablespoonstomato paste
6cupswater
2tablespoonschicken or vegetable base
1teaspoonkosher salt
1/4 - 1/2teaspooncrushed red pepper flakesadjust to taste
1/2teaspoondried thyme
1/2teaspoondried oregano
1small bunch of kalestems removed and leaves chopped bite size, about 3-4 cups
Optional:
Pecorino Romano cheesefinely grated for topping
Instructions
In the bottom of a large pot, warm the oil over medium high heat. Add the onions and garlic and saute for 2-3 minutes, until soft. Add the potatoes, beans and all the spices. Stir to combine. Add the water, tomato paste and chicken base. Bring to a boil and then simmer for about 20 minutes, until the potatoes are tender. Remove from the heat.
Divide the kale between the bowls and ladle the hot soup over the top to wilt the kale. You can also add the kale to the soup pot all at once and stir to wilt. It works great either way. Enjoy!