Vegetable Soup

Directions

1. 1
   Rinse kale (or Swiss chard) in several changes of water until completely free of grit.
2. 2
   Drain, remove the stalks and finely chop the leaves.
3. 3
   Heat oil in a large pot over medium heat.
4. 4
   Add chopped onion, carrots and celery, and cook, stirring often, about 11 minutes, or until softened.
5. 5
   Stir in salt, cayenne pepper and tomato paste; cook 3 minutes.
6. 6
   Reduce heat to medium-low, add 8 cups water, tomato puree, Parmesan rind and chopped greens.
7. 7
   Cook, partially covered, 50 minutes, until very thick, stirring occasionally; add more water if needed.
8. 8
   Season to taste with salt and pepper.
9. 9
   Remove rind if you want.
10. 10
    To serve, place slice of bread in each bottom of bowl.
11. 11
    Fill with soup, sprinkle with cheese, drizzle with oil and serve warm.