Italian Paysanne Soup

1/4 C white wine
1 C finely chopped onions
1 C finely diced celery or celeriac (or 3 T cutting celery, chopped)
1 C finely diced carrots
1.5 C peeled and diced potatoes
1.5 C peeled and diced parsnips (i substituted kohlrabi)
8 C veggie stock
1/2 t thyme
2 t garlic, crushed (i'd buff this waaay up)
2 C shopped kale
1 T soy sauce
1-2 C grain (i used quinoa)--optional

Combine wine through carrots, cook over medium heat for about 25 minutes. Stir in potatoes through garlic and the soy sauce, bring to a simmer, cover and cook on low for about 15 minutes (until potatoes are not quite tender). Add greens, cook 10-15 minutes longer. Unsure about the amount of liquid, I threw in some leftover quinoa we had in the fridge, but it didn't magically turn this into a stew, it's a soup.

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