White Bean and Kale Soup

Heat olive oil in a large stock pot over medium heat. Add potatoes, carrots, celery, onions, cabbage and garlic. Saute for about 10 minutes.

Add all of the remaining ingredients except the kale and bring to a boil. Reduce heat and simmer for about 15 minutes, until vegetables are almost tender. Add kale and cook for another 10 to 15 minutes.

Serve with a nice crusty bread and salad. If you choose, you can add any pre-cooked protein during the last 5 to 10 minutes. I have used chicken and sausage and both were great, but this soup can stand on its own without it.