Start with the chopped vegetables. To save time, I used a vegetable chopper, but you can also do this with a knife. Clean the garlic, chop the onion, clean and slice the carrots, and chop the celery. Combine the chopped vegetables in a pot with some olive oil and sauté.

Clean and chop the potatoes, add the Brussels sprouts, julienned savoy cabbage, and tear the Tuscan kale into pieces by hand. Add the broth to cover and start cooking. Set a timer for 30 minutes.