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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
3 tablespoon(s) olive oil |
1 whole(s) onion chopped |
3 clove(s) garlic minced |
3 whole(s) carrots medium, chopped |
3 whole(s) celery chopped |
3 whole(s) tomatoes chopped with juice reserved |
1 whole(s) zucchini medium, cut into half moons |
1 cup(s) green beans trimmed to 1 pieces |
1-2 cup(s) kale or other leafy green (ie: chard, bok choy) chopped into small pieces |
6 cup(s) water |
3/4 tablespoon(s) fresh thyme chopped |
1 tablespoon(s) fresh oregano (or 1/2 tbsp dired) chopped |
1 teaspoon(s) sea salt |
1/2 teaspoon(s) fresh ground black pepper |
Directions:
1. In a large stock pot, heat the olive oil over medium high heat.
2. Add the onion, garlic, carrots and celery and sauté for 5 minutes.
3. Add the tomatoes, zucchini, green beans, water, salt, pepper, thyme and oregano;
4. stir and bring to a boil.
5. Reduce the heat to a simmer and cook the soup for 10 minutes.
6. Add the chopped kale or other leafy greens and cook for an additional 5 minutes.
7. Season to taste with the salt and pepper.
8. Makes 4 servings
9. Per serving:
10. Calories: 185
11. Protein: 4 g
12. Fiber: 5.5 g
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