This is a quick and easy soup recipe I came across on Shedding It's blog. It's so yummy and freezes well too!
Potato, Kale & White Bean Soup
One bunch kale, leaves torn from tough stems and chopped into bite-sized pieces
One pound potatoes (weigh it…I only needed one large potato), chopped into bite-sized pieces
Two tbsp olive oil
Two onions, thinly sliced
Four cloves garlic, chopped
Six cups chicken broth (look for low-sodium)
One cup white beans (I threw in an entire can)
Salt and pepper to taste
Heat the olive oil in a large pot and add the onions.
Cook until tender and browned, about 12 minutes. Then add the garlic and cook for another minute. Finally, add the kale and potatoes (and a generous dash of salt) and cook for about four minutes.
Add the broth and bring to a boil. Once it’s boiling, reduce to a simmer and let it go for about 30 minutes, or until the potatoes and kale are tender. Just before serving, stir in the beans. Grind some pepper and sea salt into it and serve, topped with a little fresh Parm if you like!