Kale and White Bean Vegetable Soup

I made this amazing soup yesterday. It was a cold rainy day and neither of the kids were home, it was quiet and we had a fire going... so it called out to me to make some comfort food. I adapted my recipe from several different recipes.

This photo is from Epicurious, it was the closest thing to my soup, but the recipe is quite a bit different. If you would like to see there's click http://www.epicurious.com/recipes/food/views/Kale-and-White-Bean-Soup-106153.
Lisa's Recipe
2-3 T Olive Oil
1 large yellow onion chopped 
4 garlic cloves minced
6-8 cups homemade chicken stock
8 small red potatoes
6 small slender organic carrots
2 stalks organic celery
1 or 2 bunches of kale (I like to use two different kinds)
2 cans Cannellini beans
1 can diced tomatoes
About 2 T. Smoked Paprika
About 1t. freshly ground pepper and 1t. freshly ground kosher salt
About 1/2 t. cayenne paper
About 1 t. thyme, oregano, basil, cumin seed
a loaf of bread of your choice for homemade croutons
more olive oil
Fresh Parmesan cheese


1. In bottom of cast iron dutch oven, saute onion and garlic in Olive oil.
2. Add chicken stock to about 2/3 of pot and bring to a boil.
3. Chop carrots, celery, potatoes and kale into bite sized portions, add to pot.
4. Add canned tomatoes.
5. Stir in spices to taste.
6. let simmer for an hour then add beans and simmer another hour or so.
7. Preheat oven to 375 degrees.
8. Chop more kale and the loaf of bread.
9. Toss Kale in olive oil to coat, spread thinly on cookie sheet and lightly salt.
10. Toss bread cubes in olive oil lightly and spread on separate cookie sheet.
11. Roast Kale until crisp and bread cubes until lightly browned.
12. Serve soup with Kale chips and bread cubes on top, lightly sprinkle entire dish with parmesan cheese and ENJOY!!!