Yield: 8 servings

Ingredients

• 2 T. olive or canola oil
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 15 ounces diced tomatoes
• 1 pound potatoes, cut into 1-inch chunks
• 8 cups vegetable broth
• 2 bay leaves
• 1½ tsp. salt
• 1 tsp. black pepper
• 2 tsp. dried tarragon
• 1 bunch kale, torn into pieces (about 8 packed cups)

Preparation

Heat oil in stockpot or Dutch oven over medium heat. Add carrots, celery and onion, and cook until softened, about 5 minutes. Add tomatoes, potatoes and broth, and bring to boil.

Reduce heat to medium-low, stir in spices, and let simmer 20 minutes.

Add kale and cook an additional 10 minutes, until kale is wilted and potatoes are easily pierced with fork.