1-2 teaspoons extra-virgin olive oil

3 stalks celery, chopped

1/2 cup carrots, chopped (about 1-2 medium carrots)

1 medium yellow onion, chopped

2 cloves garlic, minced

4 cups water

4 cups vegetable broth

5-6 red potatoes, chopped (I leave the skins on!)

Two 15-ounce cans cannellini beans (white kidney beans), or 5 cups fresh cooked beans

One large bunch kale (any type-I’ve used all kinds, but I like lacinato for this), deveined and torn into pieces

1/4 cup heavy vegan cream, optional

Salt and pepper, to taste