Lemony Tuscan Kale Soup with Crispy Kale Chips

Ingredients

• 4 cups vegetable broth
• 2 cups grated white potatoes
• 1 tablespoon olive oil
• 1 yellow onion
• 3 cloves garlic
• 3 stalks celery
• 7 cups chopped kale
• 1 (15 oz) can cannellini beans
• Juice of 1 lemon
• Salt & pepper, to taste
• 1/4+ teaspoon each: rosemary, thyme & oregano
• 1/4 cup cashews
• 3 tablespoons sunflower seeds
• 2-3 tablespoons pine nuts (optional)
• Kale chips (below, optional)

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