Kale, white bean and pasta soup (Kopie)

*****

1 lb+ Kale, thick center stems removed, chopped roughly
1 lb dried cannellini beans (note: for faster cooking time, soak beans overnight)
1 26 oz can chopped tomatoes (I like Pomi brand)
1 large onion, diced
3 medium-sized carrots, diced
3 turnips, diced
2 stalks celery, chopped
1 cup freshly grated Parmesan cheese, plus rind
1 cup small pasta
1 Tbs Harissa
2 Tbs olive oil
8 cups water (or half water, half vegetable stock)
1 small bunch Italian flat leaf parsley, leaves chopped roughly
Salt and pepper

Sweat carrots, onions and celery in olive oil with a healthy sprinkling of pepper until translucent. Add turnips and saute for a few minutes.

Add water, tomatoes and dried beans and bring to a boil. Reduce temperature to a simmer. Add Parmesan, Parmesan rind and Harissa (note: Harissa is very spicy - if you do not enjoy spicy soup, reduce quantity or omit Harissa).

Simmer for 45 - 90 minutes until beans are just tender (timing will depend on whether you soaked the beans overnight). Add additional water, cup by cup if soup is too thick. Add pasta, kale and sprinkle liberally with salt. Add additional Harissa or pepper to taste.

Cook until pasta is barely tender (it will continue to cook once you have removed the soup from the heat). Again, add additional water if thinner soup is desired. Remove and discard parmesan rind. Add Italian parsley. Serve with some nice, rustic bread.