Basic products. Don't be alarmed presents the number, I got twice the products specified in the ingredients. Vegetables washed and cleaned. Cabbage cut into small pieces. Tomatoes and ginger, I have already prepared for processing in the blender, i.e. tomatoes sliced pieces, and the ginger a little rubbed.

The cabbage cover with cold water, only at the level of the cabbage. Put on the fire.

After boiling, cook cabbage until soft, add chopped carrots arbitrarily. If the cabbage is young, add the carrots immediately after boiling water. The fire did not decrease during the entire cooking time of the soup.

Boil 5 minutes, add coarsely chopped potatoes. Do not add water.

Cook until half cooked potatoes. Since the Kale will decrease in volume, the water should be enough if not add some boiling water. Vegetables don't have to swim, the broth remains at the level of the vegetables. Salt. Add chopped onion, chopped garlic and herbs to taste. I have the greens chopped in a blender – Basil, Bay leaf and celery.

Then add the beans cut into small diced young zucchini (my zucchini) pureed with a blender the tomatoes and ginger. At the request of the tomatoes and don't blend it, but leave pieces, then carefully grind the ginger. Add freshly ground black pepper (I'm not greedy with spices). Other spices to taste – I added coriander. Fans of spicy can add chilli.

Mix well. Now adjust the amount of water to your discretion, but the soup should be thick. I water is generally not added from the beginning, but it depends also from vegetables. Cook soup until cooked potatoes. Adjust salt and spices, turn the heat off. Let the soup to infuse for about 30 minutes, and serve. (I got a huge pot, but young vegetables, took about 45 minutes for the soup)