1 cup kale, torn into pieces, stems removed
1 yellow onion, diced
2 cloves garlic, chopped
1 carrot, diced
1 stalk celery, diced
2 tomatoes, chopped
2 red potatoes, diced
1 15-ounce can white beans, rinsed and drained
1 Tablespoon extra-virgin olive oil
4 cups water
1 teaspoon basil
1 teaspoon oregano
Salt and pepper to taste
Heat oil in a large pot over medium heat. Add onion, garlic, carrot and celery and season with salt. Cook vegetables, stirring until tender, about 5 minutes.
Add tomatoes and cook, stirring, about 3 more minutes.
Add 4 cups of water, potatoes and drained beans and bring soup to a boil.
Reduce heat and simmer for 10 minutes.
Stir in kale and cover for 2 minutes.
Season with basil, oregano, salt and pepper.