There have been a lot of versions of this soup going around recently. My jumping point was Sarah Britton's recipe. I went with a more minestrone like soup and less tomato based. It is super delicious.
1 medium onion
4 stalks of celery
6 cloves garlic
1 handful parsley
1 bay leaf
For the soup:
3 carrots, chopped
2 cans white beans, drained and rinsed
6 cloves garlic, minced
1 medium onion, finely chopped
2 medium potatoes, cubed, and parboiled
a bunch of kale, cut into bite size shreds
To make the broth, roughly chop the vegetables and brown them in a little olive oil. The more color you get on the vegetables, the more rich the broth. Cover with hot water, and bring to a boil. Add the parsley, bay leaf, and lower to a simmer. Simmer 20 minutes and strain.
To make the soup, in the bottom of a large pot with about 1 tablespoon of olive oil, saute the onions, carrots, and garlic until the onion is soft and the garlic is fragrant.
Pour in the broth and add the potatoes, saute about 20 minutes until the potatoes are almost all the way cooked. Add the rest of the ingredients, salt and pepper liberally, and cook about another 5 minutes. Serve hot and enjoy!