Total Calories: 250
Heat the oil in a casserole, add the garlic and onion and sauté until translucent. Add the kale and sauté until it is wilted. Add 2 cups of stock, 1 can of beans and the parmigiano rind. Add the potatoes, tomatoes, oregano, basil, thyme, salt and pepper and simmer for 5 minutes.
Place the remaining beans and stock in a blender and puree until smooth. Stir into the soup to thicken it and simmer for 15 minutes. Remove the cheese rind before serving. Garnish each bowl with the grated cheese.
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