Killer Kale Soup

1/2 C olive oil
3 large onions, finely diced
4 garlic cloves, minced
2 bay leaves
10 C veggie stock
1 (16 oz) can diced tomatoes, or 2 C fresh, chopped tomatoes
1 (15 oz) can kidney beans, drained and rinsed, or 1.5 C freshly cooked beans
1 pound kale, leaves torn from stems and finely chopped (about 10 C of leaves)
3 medium red-skinned potatoes, unpeeled and cut into a 1/2-inch dice
2 t sweet paprika
Dash cayenne pepper
1 t salt
Liberal seasoning with freshly ground pepper

Heat the oil in a large stockpot over medium heat. Stir in the onions and garlic, sauté until onions are golden, about 10 minutes. Raise the heat to high, stir in all remaining ingredients, and bring soup to a boil. Lower the heat to achieve a lively simmer and cook about 30 minutes, or until potatoes are tender and the soup has thickened. Discard the bay leaves. Remove about 2 cups of soup and puree in a blender or food processor. Return it to the soup and stir to blend. This soup's flavor will intensity with time, so don't hesitate to make it a few days in advance.

From Jess at Whole Earth Eats