olive oil and butter
2 red onion, halved, then quartered
2 carrots roughly chopped
3 celery stalks roughly chopped
4 cloves of garlic, minced
1 yukon potato, thinly sliced
handful green beans, halved
1 bunch of kale, roughly chopped
1/2 cup italian parsley, chopped
2 tbsp tomato paste
1 can tomatoes, with juice
large piece of parmigiano cheese rind
20 thin slices of parmigiano cheese
1 can cannellini beans
3 empty cans of water
Add oil and butter to warming stock pot, over medium heat. once the butter melts season with salt and add onions and cook until soft. Add carrot, celery and garlic. Cook until soft and starting to brown, about 15 - 20 minutes.
Move vegetables to side of pot, and add tomato paste to centre, cooking 2 minutes to darken. Add potato, green beans, canned tomatoes and cheese rind. Add water to generously cover and bring to a simmer. Cook partially covered for 1 hour.
Add beans, kale and parsley, partially cover and cook 30 more minutes.
When you serve the soup, first make sure each bowl gets a piece of cheese in the bottom. Top with grated parmigiano.