Sauté onion, celery, carrots, and garlic for approx. 5 minutes, until slightly softened.
Add bone broth, beans, and kale.
Simmer approx. 10 minutes.
Season to taste.I made this soup to eat as my lunch all week. I added the turmeric and ginger, because I was looking for antioxidant foods to help me fight colds, flu, and COVID. The bone broth purchased was unsalted, so I ended up adding about 3 tsp of chicken bouillon to make it palatable. I think I would like the soup better if I made it with regular chicken broth, as opposed to bone broth - but I'm trying to find ways to eat bone broth daily for its health benefits. It's an acquired taste!