1 large Onion, chopped
3 cloves Garlic, minced
3 medium Carrots, chopped
3 Celery Stalks, chopped
3 Tomatoes, chopped with juice reserved
1 medium Zucchini, cut into half moons
1 cup Green Beans, trimmed to 1 inch pieces
3-4 handfuls spinach or other leafy dark greens chopped into small pieces
3/4 tbsp fresh Thyme, chopped
1 tbsp fresh Oregano, chopped (or 1/2 tbsp dried)
1/2 tsp. fresh ground Black Pepper
In a large stock pot, heat the olive oil over medium high heat.
Add the onion, garlic, carrots and celery and sauté for 5 minutes.
Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and oregano; stir and bring
Reduce the heat to a simmer and cook the soup for 10 minutes.
Add the chopped kale or other leafy greens and cook for an additional 5 minutes.
Season to taste with the salt and pepper.