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