1 medium onion, chopped
4 cloves garlic, chopped
5 cups chicken or vegetable broth
1 medium carrot, sliced
1 cup diced celery
2 red potatoes, diced into 1/2-inch cubes
3 cups kale
2 teaspoons dried thyme
2 teaspoons dried sage
Salt and pepper to taste
Rinse kale, remove stems, and chop into fine pieces. Heat 1 tablespoon broth in a medium soup pot. Sauté onion in broth over medium heat for about 5 minutes, stirring frequently. Add garlic and continue to sauté for another minute. Add broth, carrots, and celery and bring to a boil on high heat.
Reduce heat to a simmer and cook for another 5 minutes. Add potatoes and kale, and cook until potatoes are tender, about 15 more minutes. Add remaining ingredients and cook another 5 minutes.