Ingredients:

–1 Tablespoon olive oil

–2 cups chopped onions

–1 tablespoon chopped fresh rosemary (1teaspoon dried)

–1 cup diced celery

–1 cup peeled and chopped carrots

–1 teaspoon salt

–3 cups undrained chopped canned tomatoes (1 28-ounce can)

–3 1/2 cups water

–4 cups rinsed and chopped kale

–1/4 to 1/3 fine cornmeal (depending on how thick you want the soup)

–Salt and pepper to taste

–Grated Parmesan or Pecorinio Romano cheese (garnish, optional)

Directions:

Warm the olive oil in a nonreactive soup pot.  Add the onions and rosemary, and saute on medium-high heat for 5 minutes, stirring frequently.  Add the celery, carrots, and salt and continue to saute for 5 minutes.  Add the tomatoes and 3 cups of the water, cover, and bring to a boil; then lower the heat to a simmer and cook for 10 minutes.

Add the kale and simmer for about 10 minutes longer, until all the vegetables are tender.  In a bowl, whisk together the cornmeal and the remaining half-cup of water until smooth and lump-free.  Add it to the soup in a slow stream while stirring briskly.  Simmer for five minutes.  Add salt and pepper to taste.

This soup is vegan, but if that’s unimportant to you, Parmesan or other similar hard salty Italian cheese can be grated into the soup at the table.

(From Moosewood Restaurant Daily Special,  Clarkson Potter Publishers, 1999. )