1. Sweat onion, carrots and celery in hot oil, until they begin softening up, then add the garlic and continue cooking the mixture for about a minute. 2. Stir in the broth, wild rice, tomatoes, tomato paste, and rosemary. Simmer for about 30 minutes.
3. Stir in diced sweet potato and let the soup continue simmering for about 15 minutes. By this point the sweet potato and wild rice should be starting to soften up. 4. Stir in chopped up fresh kale. 5. Let the soup simmer for another 15 minutes or so. You can let it go longer if you prefer your wild rice and/or kale to be more tender.
6. Take the pot off of the burner and season your soup with salt and pepper to taste.