Vegan Minestrone Soup with Potatoes and Kale

I followed this recipe from Forks Over Knives with minor adjustments and additions.

Ingredients:

1.5 lb. russet potatoes, cut into 1-inch pieces

1 cup chopped fresh mushrooms

6 cloves garlic, minced

1 onion, finely chopped (1 cup)

1 teaspoon dried oregano leaves

4 cups vegetable stock

1 bay leaf

3 cups finely chopped kale, stems removed

.5 cup of cannellini beans (adjustment from original recipe)

.5 cup of chickpeas (my addition)

1 cup of red cabbage, shredded (my addition)

Sea salt and freshly ground black pepper, to taste

Directions:

1. Heat a medium saucepan over medium. Add the first fine ingredients. Cook 10 minutes or until onion and mushrooms are tender, stirring occasionally.

2. Add vegetable stock and bay leaf. Bring to boiling; reduce heat. Simmer 10 minutes or until potatoes are fork-tender. Stir in kale, cabbage and beans; cook until kale has wilted. Remove bay leaf. Season with salt and pepper.