The weather has turned quite chilly which means it's perfect for soup. I used whatever I could find in my fridge for this one. It really hit the spot - I ended up eating it for lunch AND dinner. It is filling without being heavy, and is super healthy with its array of vegetables. Great alongside a grilled cheese sandwich.

Edit: It could have used some minced garlic to add a little more flavor.

Makes about 6 servings

1 tbsp olive oil
1 leek, sliced
1 cup carrots, thickly sliced
2 celery ribs, cut into 1/2 inch pieces
1 14.5-oz can diced tomatoes
3 cups chicken (or vegetable) stock
2 cups water
1 tsp salt
1/4 tsp ground black pepper
1 bunch kale, stems and ribs removed, torn into small pieces
1 15-oz can cannellini beans, drained and rinsed

Heat olive oil in a dutch oven. Add leek slices and saute a couple minutes until they start to soften. Add carrots and celery and saute a few minutes more. Add tomatoes, stock, water, salt and pepper. Bring to a boil, then reduce heat to a simmer. Add the kale and simmer for about 30 minutes. Add the beans and simmer about 10 minutes more.