Quick Tomato, White Bean and Kale Soup

1 T. olive oil
1 onion, chopped
1 carrot, chopped
1 stalk celery, chopped
2 garlic cloves, minced
1 (14-1/2 oz.) can diced tomatoes with their juice
6 cups water (or low-sodium chicken broth, which I used)
1 T. tomato paste*
1 t. dried oregano
1 medium Yukon gold potato, diced
1/2 pound lacinato kale, washed, stemmed and chopped (4 cups chopped)
1 (15-oz.) can cannellini or other white beans, drained and rinsed
Salt and freshly ground pepper to taste
Grated Parmesan for serving

Heat olive oil in a large Dutch oven and add onion, carrot and celery. Saute until tender. Add garlic and cook until garlic is fragrant, about 30 seconds. Add canned tomatoes with their juice and cook, stirring often,  for about 5 minutes.

Add water or broth, tomato paste, oregano, potato and salt to taste. Bring to a boil, cover and simmer about 10 minutes or until potatoes are just tender.

Add kale and simmer another 10 minutes until kale is tender. Stir in beans and adjust seasonings. Heat through and serve with grated Parmesan cheese.

*You can buy tomato paste in metal tubes. It keeps well in the refrigerator door for when you need small amounts like this.

Serves 4-6

4 servings with 1 T. of Parmesan cheese each= 5 PP.
6 servings= 4 PP.