Vegan Potato Soup Recipe with Beans & Kale

INGREDIENTS

2 tsp

[url]olive oil∞http://amzn.to/2cOWhps[/url]

medium onion, chopped

large stalk celery, diced

medium carrot, diced

garlic cloves, minced

3/4 tsp

[url]crushed dried rosemary∞http://amzn.to/2dcZDOp[/url]

3/4 tsp

tsp [url]dried thyme∞http://amzn.to/2cOW1qo[/url]

1/2 tsp

[url]crushed red pepper∞http://amzn.to/2crv8r7[/url] (less to taste)

1/4 tsp

ground pepper

2 tbsp

[url]tomato paste∞http://amzn.to/2cUuK3v[/url]

1 1/2 lb

Little Potato Company Creamer potatoes (I used Blushing Belle), cut into 1/2-inch pieces

7 cups

[url]low sodium vegetable broth∞http://amzn.to/2dn60SG[/url]

1 14 ounce can

[url]Great Northern beans∞http://amzn.to/2cUuOjR[/url], drained & rinsed

4 cups

chopped kale

1/2 tsp

salt (or to taste)