Tuscan Kale Soup with Buckwheat - Delicious Living

Ingredients

• 2 tablespoons extra-virgin olive oil
• 7 cloves garlic, chopped
• 4 (4-inch) sprigs fresh rosemary
• 1 large yellow onion, diced
• 1 large carrot, diced
• 1 stalk celery, diced
• 1 leek, diced (white and light green parts)
• 1 russet potato, peeled and diced
• 8 cups water
• 3 low-sodium vegetable bouillon cubes
• 1 bunch (about 10 ounces) lacinato kale
• 1/3 cup buckwheat groats (roasted or plain)