Tuscan Style Bean Soup with Kale

1 - 15 oz can (drained and rinsed) or 2 cups cooked dark red kidney beans - no salt added
1 - 15 oz can (drained and rinsed) or 2 cups cooked cannelllini beans, no salt added
26.46 oz Pomi Chopped Tomatoes (1 tetra pak)
Massel Salt Reduced All Purpose Vegetable & Seasoning powder, 1 Tbsp (or Better Than Bouillon Vegetable or No Chicken Base)
6 cups water plus extra for water sautéing vegetables
1 cup carrots, sliced into half moons
1 cup celery, chopped
1 cup leeks, chopped (yellow onions are fine)
6 cups kale, 6 cups torn into small pieces (remove and discard center ribs)
4 cloves garlic, pressed or minced
2 Yukon Gold potatoes - about 12 oz diced or cut into chunks depending on your preference (Red potatoes are fine but not russets.)
Red pepper flakes to taste

This soup freezes well.

If you use Better Than Bouillon No Chicken or Vegetable base, the sodium content will be considerably higher than the nutrition stats for this recipe. These stats were created using Massel Salt Teduced All Purpose Vegetable Bouillon & Seasoning powder.

Sautee leeks, celery, and carrots in water, add garlic, red pepper flakes and sweat the mixture about 10 minutes, until veggies are soft. Add broth and tomatoes. Add potatoes and kale. Cook 15 minutes. Add beans and cook additional 15 minutes. Test potatoes to be sure they're cooked before turning off heat.

Yield: 8 2-cup servings