My wife and I made love this bright, comforting soup.
2 stalks celery
8x leaves kale, stalks removed, sliced
1 15 oz can white beans
1 quart vegetable broth
1) Chop veggies fine and throw into a pot and sweat
in extra-vergin olive oil.
2) Add beans, kale, and broth and cover until boiling.
3) Season with garlic powder, black pepper, lemon juice,
and a dash of turmeric.