1/4 c. white wine
1 c. finely chopped onions
1 c. finely diced celery or celeraic
1 c. finely diced carrots
1 1/2 c. peeled & diced potatoes
1 1/2 c. peeled & diced parsnips
8 c. vegetable stock or water
1/2 tsp. thyme
2 tsp. crushed garlic
1 Tbsp. soy sauce
2 c. chopped kale

Combine wine, onions, celery, and carrots in large pot over medium heat, and cook, stirring occasionally, until vegetables are tender, about 25 minutes. Stir in potatoes, parsnips, stock, thyme, garlic, and soy sauce. Bring to simmer, cover and cook over low heat until potatoes are not quite tender, about 15 minutes. Add greens and cook 10-15 minutes longer. Makes 8 1/2 cups.

(from Asparagus to Zucchini: A Guide to Farm-Fresh, Seasonal Produce, by Madison Area Community Supported Agriculture Coalition)