Garden kale soup

I found this recipe, or something like it, doing a search for ways to use kale. I love kale, and with winter coming we're likely to see a lot of it in our organic deliveries. Yum!
To the original recipe I added celery and twice the garlic, and cut the number of potatoes; I increased the amount of tomatoes and beans used while switching from canned to fresh/rehydrated; I also changed dried parsley to fresh and added a little more.
This is a great vegetarian meal for those chilly fall, or winter, nights. I served it with homemade multi-grain peasant bread and apple crisp (an extra fall treat!).

Garden Kale Soup

Ingredients:
  ● 2 tbsp. olive oil
  ● 1 yellow onion, chopped
  ● 4 tbsp. chopped garlic
  ● 1 bunch kale, stems removed and leaves chopped
  ● 3 celery ribs, chopped
  ● 8 vegetable broth
  ● 6-8 tomatoes, diced
  ● 4 white potatoes, peeled and cubed
  ● 3 cups rehydrated cannellini beans (or 2 cans)
  ● 2 tbsp. Italian seasoning
  ● 3 tbsp. snipped fresh parsley
  ● salt and pepper to taste

Directions:
 1. Heat the olive oil in a large soup pot; cook the onion and garlic until soft. Stir in kale and cook until wilted, about 2 minutes. Stir in the water, vegetable bouillon, celery, tomatoes, potatoes, beans, Italian seasoning, and parsley. Simmer soup on medium heat for 25 minutes, or until potatoes are cooked through. Season with salt and pepper to taste.