Vegetable Soup

(recipe is from Stephan Ellner)

Ingredients

• 2 red onions
• 2 stalks leeks (just 1 seems okay)
• 1 carrot
• 2 stalks celery
• 2 cloves garlic
• 2 waxy potatoes
• 1 lb. kale
• 1 large head white cabbage
• 1 sprig rosemary
• 1 large can plum tomatoes
• 2 cans cannellini beans

Directions

Saute chopped onions, leeks, carrot, celery, and garlic in lots of olive oil. When soft, add peeled and cubed potatoes, coarsely chopped kale and cabbage, and rosemary. Add tomatoes and strained beans. Stir and add 2 cups water. Season to taste with salt and pepper. Cook at least 1.5 hours.

Serve with cold olive oil and grated parmigiano on top.