Peel and thinly chop carrots and onion.

Brown them in a medium-size pot with a few tablespoons of olive oil.

Add the tomato puree, stir and let cook a few minutes.

Add potatoes, kale and a teaspoon of salt and stir. Add water and cook for about an hour.

After 30 minutes, puree half of the beans and add both the bean cream and the whole beans to the soup.

When the cooking hour has passed, serve the soup hot into bowls where you have previously laid sliced Italian bread.

You can season the soup with parmesan or pecorino cheese, olive oil or crunchy toasted pancetta (my fave).