Tuscan Kale and Celeriac Soup

Adapted from Womenio.com

INGREDIENTS:

• 1 tablespoon oil
• 1 large onion, diced
• 4 carrots, diced
• 1 large celeriac, peeled and diced
• 2 russet potatoes, unpeeled and diced
• 2 cups tomatoes, peeled and chopped
• 8 cups water
• 2 vegetable bouillon cubes
• 2 teaspoons dried basil
• 2 teaspoons dried oregano
• 1 bunch kale, ribs removed and chopped
• 3 cups cooked pinto beans

METHOD:

• Saute onions, carrots and celeriac in oil for 5-10 minutes
• Add potatoes, tomatoes, water, bouillon, oregano and basil
• Cover, bring to a boil, lower heat and simmer about 15 minutes until vegetables are almost tender
• Add kale and simmer 5-10 minutes more until kale is tender
• Stir in beans