In large soup or stock pot, heat olive oil and ½ cup water over high heat. Add onions and celery, turn heat to medium high, and cook for about five minutes, or until the onions have softened.

Add garlic, carrots, and kale. Add six cups water to the pot and bring to a boil. Reduce heat to a simmer and add all the spices: oregano, Italian seasoning, parsley flakes, basil, bay leaves and bouillon. Maintain a simmer as you add tomato paste, pasta sauce, Italian tomatoes and pasta. Cover and simmer for about ten minutes, or until pasta is al dente. Remove from heat.

Cheese Bomb: In a medium mixing bowl, combine cottage cheese and parmesan cheese with a fork, seasoning with salt and pepper, if desired.

To assemble soup: In each bowl, scoop about 1/3 – 1/2 cup cheese bomb mixture into each serving bowl. Top with 2-3 cups soup. Serve warm, letting each person mix up their soup at the table. YUM!