Italian Bean and Potato Soup

Heat the oil in a large pot or Dutch oven and sauté the onion, carrot and celery with a pinch of salt for 6-8 minutes until softened.
2 tablespoons olive oil
1 medium onion
1 medium carrot
3 celery stalks
Next, stir in the tomato paste and continue to cook for another minute.
2 tablespoons tomato paste
Add the potatoes, beans, kale and vegetable stock and stir well to combine. Bring to a boil, then lower the heat and simmer for 15-20 minutes or until the potatoes are fork-tender.
1 pound potatoes
2 cans (14 oz / 400 g) borlotti beans
1 bunch Tuscan black kale
6 cups vegetable stock
Turn off the heat, then use an immersion blender to blend the soup partially.
Stir in the grated Parmesan and season to taste with salt and freshly ground black pepper. Serve hot, with some extra grated Parmesan on top if you like.
⅓ cup Parmesan
Salt and freshly ground black pepper to taste