1/2 yellow onion, diced
1 leek, chopped
2 cloves garlic, minced
2 Yukon gold potatoes, sliced
2 stalks celery, diced
2 T EVOO
Combine above in large stock pot and saute for 5 minutes.
1 32-ounce can crushed tomatoes
8 cups chicken stock
1 can cannellini beans
Sea salt and ground pepper to taste
Add above to pot and boil for 10 minutes or until potatoes are softened to liking.
2 T balsamic vinegar
1 bunch kale, coarsely chopped
2-3 cups cooked pasta
Add to pot and serve with fresh parmesan shavings.
*I added 1 fresh habanero, finely diced, to the pot with the crushed tomatoes for a little kick!