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



  1. Heat a medium saucepan over medium. Add the first five ingredients (through oregano). Cook  until onion and carrots are tender, stirring occasionally.
  2. 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.