Left-Over Kale, Bean And Potato Soup - cooking recipe

Ingredients

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

Preparation

In a large pot heat oil add onions, garlic, and celery cooking for 5-8 minutes.
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.
Enjoy!