Cannellini Bean and Kale Soup

I love this time of year when the air is so fresh and crisp. The perfect time to stay at home wrapped in a blanket. A cup of delicious Southern European style soup completes my bliss.

• 2 cups vegetable broth
• 4 cups water
• 1 15 oz can diced tomatoes with juice
• salt to taste
• 4 medium size carrots, peeled, chopped
• 4 medium size potatoes, peeled, chopped
• 2 cups curly leaved kale (tightly packed), roughly chopped, hard stems removed
• 1 1/2 tsp dried oregano
• 1 15 oz can cannellini beans (or any white beans)
• 1 tbsp balsamic vinegar
• 1/4 tsp ground black pepper (or to taste) 
• 1/4 cup fresh basil leaves, chopped
• 1/4 cup green onions, chopped

In large pot combine, vegetable broth, water, diced tomatoes with juice and salt. Bring to a boil. Add carrots, potatoes, kale, and oregano. Bring to a boil again. Simmer for about 20 minutes or until vegetables are tender. Remove from the heat. Add beans, vinegar, and black pepper to taste. Serve with chopped basil and green onions. Enjoy!