This soup normally happens when I have odds and ends leftover in the fridge. And get creative - you can certainly substitute any of the ingredients in this nourishing soup - like sweet potatoes for regular potatoes or chickpeas for white beans. Anyway it’ll be wonderful.  Although humble this is absolutely a favorite of mine. I love it for breakfast on those cold wintery mornings. Yum!


  • 2 Russet Potatoes, cut into 1 in pieces
  • 4 stalks of Celery, chopped
  • 1 - 1 ½  cups cooked White Beans
  • 2 cloves garlic
  • 4 cups of water or vegetable broth
  • 2 Bay Leaves
  • Salt & Pepper to taste
  • 1 bunch of Kale, thinly sliced


  1. Add all the ingredients into a pot, except for the kale.
  2. Bring to a boil, reduce heat to low.
  3. Simmer for 45 minutes.
  4. Add in the kale and simmer another 10 minutes.
  5. Enjoy!

This soup gets better over the coming days and the flavors meld and intensify. Serves 4.