3 Tbsp. Olive Oil 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 Kale or other leafy green such as Chard or Bok Choy, chopped into small pieces 6 cups water 3/4 Tbsp. fresh Thyme, chopped 1 Tbsp. fresh Oregano, chopped (or 1/2 Tbsp. dried) 1 tsp. Sea Salt 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 to a boil. 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.