Zuppa di Verdure

1/4 cup olive oil
1 large onion, very finely sliced
1/2 pound kale, stems removed, leaves very finely chopped
2 celery ribs, finely chopped(can also use diced celeriac)
2 large carrots, peeled and finely chopped
2 large potatoes, peeled and finely diced
4 small turnips, scrubbed and finely diced
2 tomatoes, peeled, seeded, and chopped(or canned tomatoes)
Kosher salt and freshly ground pepper
4 1/2 cups broth
2 large cloves garlic, finely minced
3 tablespoons fresh parsley, finely chopped

1. Heat the olive oil in a heavy soup pan over medium heat.
2. Add the onion and sauté until pale golden.
3. Stir in the kale, celery, carrots, potatoes, tomatoes, turnips and salt and pepper to taste. Sauté until lightly browned. Pour the broth over the vegetables and cook uncovered over medium heat 20 to 30 minutes. Add the garlic and the parsley after 25 minutes of cooking and cook briefly, no more than 3 to 4 minutes.

Optional Garnish
6 slices country bread
Olive oil for the bread
Freshly grated Parmesan cheese