1½ lb. potatoes, cut into 1-inch pieces
1 onion, finely chopped (1 cup)
1 cup chopped carrot
6 cloves garlic, minced
1 teaspoon dried oregano leaves
4 cups vegetable stock
1 bay leaf
3 cups finely chopped kale, stems removed
1 15-oz. can cannellini or other white beans, rinsed and drained (1½ cups)
1 15-oz. can diced tomato and their juices
Sea salt and freshly ground black pepper, to taste
- Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook until onion and carrots are tender, stirring occasionally.
- Add vegetable stock, tomatoes, and bay leaf. Bring to a boil. Reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale and beans; cook until kale has wilted. Remove bay leaf. Season with salt and pepper to taste.