Kale Soup modified from Donna B’s recipe from Allrecipes.com:
2 T olive oil
1 yellow onion chopped
2 carrots chopped *
1 celery stick chopped *
2 T chopped garlic
1 bunch kale, stems removed, chopped
8 c water
6 cubes vegetable bouillon
1 15 oz can diced tomatoes
6 white potatoes, peeled and cubed
2 (15 oz) can cannellini beans (drained if desired)
1 T Italian seasoning (In lieu of this I use 1 tsp of each: dried basil, marjoram, oregano, thyme, parsley*)
1/4 cup flat leaf parsley chopped*
*(modified from orig and therefore not required) Heat olive oil in a large soup pot; cook the onion, carrots, celery and garlic until soft; stir in the kale and cook for 2 minutes; stir in the water, bouillon, tomatoes, potatoes, beans, seasoning and parsley. Simmer until potatoes are cooked through. Season with salt and pepper.