2 large potatoes, peeled and cut into 1 inch chunks
1 14.5 oz can of tomatoes
1 cup chopped fresh tomatoes
1 medium zucchini, peeled and cut into 1 inch pieces
1 bunch kale or escarole, chopped
1 cup canned cannelini beans, drained
1/3 cup Parmesan cheese
Instructions
In large pot, heat 1/4 cup oil over medium heat. Add onion, carrot and celery. Sprinkle with salt and pepper. Cook, stirring often, for 10-15 minutes or until vegetables begin to soften and darken around the edges.
Add potatoes, sprinkle with salt and pepper. Cook, stirring occasionally, for 5 to 10 minutes or until vegetables are nicely browned. Add 6 cups water, stirring to scrape up any brown bits from bottom of pot. Add fresh tomatoes, bring to a boil, then lower heat to a simmer.Cook for about 15 minutes.
Add zucchini and kale, raising heat if necessary to keep mixture at a steady bubble. Cook until vegetables are tender, another 10 to 15 minutes. Stir in beans and canned tomatoes. Cook 3 to 4 more minutes, add salt and pepper, if needed. Top with Parmesan cheese and drizzle with olive oil.