Kale Soup

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1/2 cup olive oil

3 large onions, finely diced

4 garlic cloves, minced

2 bay leaves

10 cups vegetable stock

1 (16-ounce) can diced tomatoes

1 (15-ounce) can kidney beans, drained and rinsed well, or 1 1/2 cups freshly cooked beans

1 pound kale, leaves torn from stems and finely chopped (10 cups leaves)

3 medium-size red-skinned potatoes, unpeeled and cut into 1/2-inch dice

2 teaspoons good-quality sweet paprika

Dash cayenne pepper

1 teaspoon salt

Liberal seasoning freshly ground pepper