Italian Bean and Potato Soup
1   14 1/2 oz. c Italian stewed tomatoes  
2   15 oz. can cannellini beans, undrained  
2 tsp    olive oil  
1   small red onion, finely chopped  
2   medium clove garlic, minced  
1   small red bell pepper, chopped  
3/4 tsp    dried Italian seasoning, crushed  
1/2 tsp    dried rosemary, crushed  
1   large red potato (about 8 oz.), diced  
1   14 1/2 oz ca vegetable broth  
1 cup    water  
4 cups    kale, chopped (optional)  
1 Pour tomatoes into bowl and break up with your fingers. Set aside.
2 Empty one of the cans of beans onto a large plate and mash with back of fork. Set aside.
3 In a large pot, heat the olive oil over medium-low heat. Add the red onion, *cover pan*, and cook 5 minutes, stirring occasionally.
4 Add garlic, bell pepper, Italian seasoning and rosemary; cover and continue cooking 5 minutes.
5 Stir in tomatoes with their liquid, mashed beans, can of whole beans, potato, broth and water. Bring to a boil, reduce heat to medium-low, cover and simmer for 25 minutes, stirring occasionally.
6 Optionally, stir in kale and cook for 10 minutes.
7 Optionally, serve with grated Romano.
Servings: 6
Ready in: 1 hour
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