Sweet Potato and Kale Soup

This recipe came from the same cookbook as Spring Avocado Dip. Like that dip, it is simple, uses in-season ingredients, and is just delicious. I've made a few variations.

3 stalks celery, chopped
1 stalk carrot, chopped
1 can white beans (or soak your own, I aspire to this, but nearly always go with the canned)
1-2 sweet potatoes, peeled and diced
Bunch of Kale
6-8 cups vegetable broth
Fresh or dried ginger
Dried nutmeg
1 tbls brown rice wine (or brown rice vinegar and brown rice syrup)
salt & pepper
1 small yellow onion, diced
olive oil

On medium heat, saute diced onion and ginger in pot with oil until
soft. Add carrots, celery, diced sweet potatoes, beans, and brown rice
wine. Stir. Add kale and cover everything with broth. Turn up heat
until it starts to boil. Reduce heat to keep soup on high simmer/low
boil for 30 or more minutes.

Serve with nutmeg and sesame seeds on top.