2 tbsp olive oil
1 onion, diced
2-4 garlic cloves, minced
1 c carrots, sliced
3-4 potatoes, cubed
6 c water or stock
1 tsp sage
1 tsp rosemary
2 c kale, chopped
2 c cooked white or garbanzo beans or 1 can of beans
Optional: hot peppers, minced ginger, sausage.

Heat olive oil in soup pot over medium heat. Add onion to pot and cook until soft. Stir in garlic, carrots and potatoes. Cook for 5 minutes, stirring occasionally.

Add the water or stock, sage, and rosemary. Bring to a boil. Reduce to a simmer, cover, and simmer until carrots and potatoes are tender. Add the beans and kale and simmer for an additional 10-15 minutes.