LEFT-OVER KALE, BEAN AND POTATO SOUP

Left-Over Kale, Bean and Potato Soup image

Provided by Rita1652

Time 1h

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
3 garlic cloves, minced
1 large onion, diced
1 celery rib, sliced
8 cups turkey stock (with some leftover shredded turkey Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy)
2 cups leftover mashed potatoes (Sour Cream and Onion Mashed Potatoes or Stuffed or Use your favorite)
2 cups cannellini beans (if canned do rinsed and add extra herbs and seasoning or try Fassuliah K'dra -- Beans With Saffron (Morocco - North Africa))
3 cups cooked kale (Oven-Roasted Kale)
1 teaspoon parsley
1 teaspoon oregano
1 teaspoon fresh cracked black pepper
grated cheese, to season

Steps:

In a large pot heat oil add onions, garlic, and celery cooking for 5-8 minutes.
Stir in remaining ingredients except garnish and simmer for 30 minutes. Taste to see if salt and pepper is needed. Don`t forget the leftover`s are seasoned and the cheese is salty.
Enjoy!

Nutrition Facts : Calories 115.5, Fat 1.9, SaturatedFat 0.3, Cholesterol 0.8, Sodium 141.6, Carbohydrate 20.5, Fiber 3.6, Sugar 1.5, Protein 5.2