Vegan Minestrone Soup with Potatoes and Kale - Forks Over Knives

Ingredients

• 1½ lb. russet potatoes, cut into 1-inch pieces
• 1 onion, finely chopped (1 cup)
• 1 cup chopped fresh mushrooms
• 6 cloves garlic, minced
• 1 teaspoon dried oregano leaves
• 4 cups vegetable stock
• 1 bay leaf
• 3 cups finely chopped kale, stems removed
• 1 15-oz. can cannellini or other white beans, rinsed and drained (1½ cups)
• Sea salt and freshly ground black pepper, to taste