As with most soups (and my general style of cooking) it's a dash of this and a slash of that until it tastes just right.
2 tbsp Olive Oil
3 cups chopped Kale (feel free to add more or less to your preference)
2 cans butter beans
1 can chopped tomatoes
4 -5 cups chicken stock
1 onion (diced)
1 - 2 cloves of garlic
3 stalks of celery (chopped)
3 - 4 chopped carrots
Salt & Pepper to taste
Splash of Wostershire sauce
Splash of Tabasco Sauce
5 - 8 small round potatoes cut into 4
In a large pot over medium heat coat the onions and sauté until slightly transparent (maybe 3 or so mins) add the celery and carrots and potatoes wait a couple of minutes then add in the garlic (this way the garlic is sure to not burn) and kale. Cook until the Kale has wilted slightly. Add a dash of salt and pepper (you can always add more later).
Add the stock gradually (you can also add more of this later. Drain the butter beans and add them to the pot. Add the chopped tomatoes and the splash of Wostershire and Tabasco.
The broth will look a bit "foamy" (I think this is because of the beans) but not to worry. Place the lid and cook for about 40 mins, giving it a stir every 15 or so. Lift the lid and presto no foam!
I like to shave some Parmesan cheese on top and serve with a little whole grain toast.
And TA DA - "Super Soup" is served.