Potato Kale soup!

There's really no need to go into a long introduction on this one - it speaks for itself! What is better than kale & potatoes on a cool Fall or Winter evening?! It is perfection in a bowl!! This soup was inspired by Kim Barnouin's recipe for Kale & White Bean Soup but with a few tweaks! This is a delicious one-pot wonder meal! Serve with rustic, crusty bread or garlic toast.

Ingredients

1 - 2 tbsp sunflower, safflower or canola oil

1 small to medium onion (preferably yellow), chopped

1 - 2 cloves of garlic, minced

4 - 5 medium to large carrots, chopped

1 - 2 stalks of celery, chopped

2 cups Yukon Gold potatoes, chopped

1/2 of a 6 oz can tomato paste

7 cups boiling hot water mixed with 2 generous tsp Better Than Bouillon Vegetarian

2 tbsp barley miso

1 tsp cumin

pinch garam masala

2 1/2 - 3 cups kale, chopped, spine removed

1 can white beans, drained & rinsed

generous pinch thyme

generous pinch basil

Heat oil in a large soup pot over medium heat. Add in the onion & saute until translucent. Add garlic & heat 30 seconds. Now add those yummy carrots, crunchy celery, buttery potatoes & tomato paste then stir to combine & coat the veggies with the paste. Add cumin & garam masala & stir to combine once again. Pour in the broth & bring to a boil. Once boiling, lower the heat to a simmer & stir in miso. Simmer for 20 to 30 minutes until the veggies are tender but still have a little bite. Add kale, beans, thyme & basil & simmer for another 20 to 30 minutes. Turn off heat & sprinkle generously with salt & pepper then ladle into bowls & dig in! This was a HUGE hit in our house - with the hubby, kids AND the almost 1 year old!