Here's what I started with: potatoes, kale, low-sodium chicken broth, cannellini beans, and stewed tomatoes.
Start with my favorite frozen chopped onions sizzling in a little olive oil. Then add some garlic - I used about a teaspoon of minced.
Add the kale. Rip the leaves off of the stems and then shred the leaves - I did it by hand, no chopping necessary.
Add about 1/4 of the can of chicken broth and cover, then watch the kale turn pretty colors. I left it covered for just about 5 minutes on medium heat.
Add the can of cannellini (aka Great Northern) beans. I drained them and did a brief rinse.
Then I added the diced potato. I ended up only using one and it was plenty. Also add the rest of the chicken broth and 1 can of water. I decided not to use the tomatoes after all, which was a good move.
Season it up -- I used black pepper, a pinch of salt, rosemary, oregano, and basil. Cover it again and then let it simmer on medium heat for about 35 minutes. OMG - there was the most deelish smell of rosemary chicken in my apartment while the soup was on the stove.
Here it is - very tasty!!! So hearty and rustic yet surprisingly light. The kale gives it nice texture, the beans and potato give it substance, and the broth was just so savory and tasty. This made three big bowls - 2 for dinner tonight, one saved in the fridge for an appetizer tomorrow night. I will definitely make this again, and it would also be great for entertaining as a first course.