Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, diced
- 2 cups chopped kale
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sauté until translucent.
- Add carrots and celery, cook for 5 minutes.
- Stir in zucchini and kale, cooking until wilted.
- Add vegetable broth, diced tomatoes, thyme, and basil; bring to a boil.
- Reduce heat and simmer for 20 minutes. Season with salt and pepper.
- Serve hot, optionally with crusty bread.
Notes
- Feel free to add any leftover vegetables for extra nutrition.
- This soup can be refrigerated for up to 5 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200
- Sugar: 6g
- Sodium: 450mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 6g
- Cholesterol: 0mg