1 bunch kale chopped
3 medium sized potatoes diced
1- 29 oz. can white beans or 2- 15 oz cans (drained and rinsed)
1 medium onion diced
2 cloves garlic minced
1 tsp garlic powder
1 tbsp fresh rosemary chopped
1-3 tbsp powdered vegetable bouillon (optional)
1 cup plant milk (I like plain unsweetened soy milk)
64oz vegetable stock or water

1). Water sauté onion then add garlic, vegetable stock, potatoes, and bring to a boil .

2). Boil until potatoes are tender then add the rest of the ingredients except kale and rosemary, turn off heat.

3). Use an immersion blender and blend until you get a creamy consistency but still leave whole pieces of potatoes and beans because you still want the soup to have good texture. A blender may be used instead of an immersion blender, blend a portion and add back to the pot.

4). Turn heat on low and add the kale and rosemary until the kale is wilted, adjust seasonings.

5). Serve with rosemary garlic bread found in the bread section.