Kale, Potato and Bean Soup with Kalamata Olive Topping

A good winter soup. The Kalamata olives make it formidable.

Ingredients:
One can Cannellini beans, rinsed and drained
One 14oz. can diced tomatoes. I like "Fire Roasted"
One pound potatoes, bite size pieces. I like Russet for this, but almost any will do.
4 or more oz. chopped Kale. Use as much as you like
One half cup chopped Kalamata olives (I love these, good for most recipes, and a bargain)
One onion, diced
3 cloves garlic, minced or pressed
1 1/2 teaspoons salt, ground pepper to taste
Pinch of cayenne pepper

Instructions:
Saute the onion and garlic, add three cups water, the tomatoes, potatoes, half of the beans, salt, pepper and cayenne. Bring to a boil, then reduce to a simmer, cover and cook 30 minutes.
Use a potato masher or stick blender to thicken the soup to a consistency you like.
Add the Kale and the rest of the beans, and cook on low another 5 minutes.
Serve with a topping of the Kalamata olives, and grated Parmesan to taste.