You need:
6 cups of veggie broth (as usual, I prefer water + veggie boullion)
A bunch of fresh kale
About 3 small carrots
An Onioon
About 3 potatoes
A small can of white beans
Garlic - about three cloves.
A bay leaf
Some oregano and hot red pepper
Some apple cider vinegar
You do:
Sautee the onion and garlic with the spices (except for the bay leaf) in some olive oil. Add the broth and bring to a boil. Add all the veggies (should be somewhat finely chopped to allow for blending) except for the beans (+ the bay leaf). Let simmer for about 20 minutes, add the beans and let simmer for another five or so. I usually blend the soup, but not entirely so that there are still some whole veggies in it, giving it a heartier feel (but if you prefer a smoother soup, blend it all!). Remember to remove the bay leaf before blending.
Advanced Concepts:
While I haven't gotten around to experimenting yet I suspect that you could successfully substitute beans for lentils (in which case you'd not want to blend the lentils, so cook separately and add after everything else is done).
