Directions

1. Cut stems from kale; slice stems and reserve. Coarsely chop kale leaves; set aside.
2. In a large Dutch oven heat oil over medium heat. Add kale stems, onion, carrot, celery and garlic; cook and stir 3 minutes. Stir in broth, tomatoes, beans and marjoram; bring to a boiling. Reduce heat and simmer 10 minutes.
3. Stir in kale leaves. Simmer 5 to 10 minutes or until kale wilts. Ladle soup into soup bowls, sprinkle with Parmesan (if desired), and serve.