Vegetable Soup

Ingredients

2 tablespoons olive oil
1 large onion, chopped
2 tablespoons chopped fresh thyme (or 2-3 tsp dried)
4 garlic cloves, minced
3 carrots, cut into 1/2-inch pieces

4 cups chopped fresh tomatoes
2 cans white kidney beans
6-8 cups chicken stock or broth
2 medium potatoes, cut into 1/2-inch pieces
1/2 cup chopped fresh basil (or 1-2 tsp dried)
1 bay leaf
1/2-1 tsp salt
1/2 tsp black pepper
1 tablespoon dried oregano

1 small bunch kale, roughly chopped

Shredded Parmesan cheese
Additional olive oil, basil, parsley

Preparation

Heat 2 tablespoons olive oil in very large pot over medium heat. Add onion, thyme, and garlic; sauté 5 minutes. Add carrots; sauté 10 minutes. Add tomatoes and next 8 ingredients (through oregano). Bring to boil. Reduce heat; cover and simmer 1 hour. Add kale. Cover and simmer until vegetables are tender, about 5-10 minutes longer. Uncover. Stir in 1-2 tablespoons additional olive oil as well as any additional herbs.

Divide soup among bowls. Top each serving with shredded parmesean cheese.