Smokey Kale Bean Tomato Soup

We recently bought liquid smoke and it is by far one of the most universal and fun flavorings in our cabinet. I thought we would overdose on it, but it takes on different qualities when combined with different dishes. 

Serves 2

INGREDIENTS

olive oil (2 tablespoons)
yellow onion (1) diced
garlic cloves (6) roughly minced 
broth (1 box / 32 ounces)

kale (1 bunch / 4 cups) stems removed, chopped
diced tomatoes (1 large can / 14.5 ounces) San Marzano is my favorite brand
kidney beans (1 can / 14.5 ounces)

carrots (3) chopped

liquid smoke (to taste) be really careful, use in tiny increments 

paprika (to taste)

white pepper (to taste)

white gouda (to taste) thinly sliced; optional for no-dairy tummies, but it does add tremendous flavor

DIRECTIONS

1. In a large pot, saute onions with oil until golden. Throw in garlic, paprika, carrots and cook a bit.
2. Add broth and tomatoes, bring to a boil and then reduce to a simmer.
3. Bring to lowest heat (to maintain firmness and flavor of the leaves) and mix in kale and kidney beans.
4. Season to taste with liquid smoke, white pepper, and paprika.
5. Serve with a slice of white gouda; it enhances all the flavors of the soup and gives it a meaty quality.