INGREDIENTS
· 1 T olive oil
· 1 medium diced yellow onion
· 1 peeled and chopped large carrot
· 2 chopped celery stalks
· 1 chopped red bell pepper
· 4 minced garlic cloves,
· 2 cups chopped green beans
· 2 cups chopped broccoli
· 4 cups vegetable stock
· 1 1/2 tsp dried oregano
· 1 tsp dried basil
· 1/2 tsp dried thyme
· 1 tsp sea salt
· 1/2 tsp black pepper
· 4 cups of kale, stemmed and chopped
· 2 T fresh chopped parsley
DIRECTIONS
1. Heat up a large pot over med-high heat and add olive oil.
2. Toss in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
3. Add garlic and bell pepper and cook for 1 minute.
4. Add green beans and broccoli and cook for approximately a minute.
5. Add vegetable stock and spices and stir.
6. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
7. Add kale and cook for 5 more minutes.
8. Top with fresh parsley and serve warm.
9. This delicious soup will keep for a week in refrigerator and freezes well for several months.
