Left-Over Kale, Bean And Potato Soup

• 1 tablespoon olive oil
• 3 garlic cloves, minced
• 1 large onion, diced
• 1 celery rib, sliced
• 8 cups turkey stock (with some leftover shredded turkey Giblet Stock from Turkey or Chicken or ?? for Soup or Gravy)
• 2 cups leftover mashed potatoes (Sour Cream and Onion Mashed Potatoes or Stuffed or Use your favorite)
• 2 cups cannellini beans (if canned do rinsed and add extra herbs and seasoning or try Fassuliah K'dra -- Beans With Saffron (Morocco - North Africa))
• 3 cups cooked kale (Oven-Roasted Kale)
• 1 teaspoon parsley
• 1 teaspoon oregano
• 1 teaspoon fresh cracked black pepper
• Garnish
• grated cheese, to season

1. In a large pot heat oil add onions, garlic, and celery cooking for 5-8 minutes.
2. Stir in remaining ingredients except garnish and simmer for 30 minutes. Taste to see if salt and pepper is needed. Don`t forget the leftover`s are seasoned and the cheese is salty.
3. Enjoy!

olive oil, garlic, onion, celery, turkey stock, leftover mashed potatoes, cannellini beans, cooked kale, parsley, oregano, fresh cracked black pepper, grated cheese

Taken from www.food.com/recipe/left-over-kale-bean-and-potato-soup-408390 (may not work)