Friday Night Veggie Soup

Ingredients

• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups vegetable broth
• 2 potatoes, diced
• 1 zucchini, diced
• 1 cup kale, chopped
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Directions

1. Heat the olive oil in a large pot over medium-high heat. Add the onion and garlic and cook, stirring occasionally, for about 5 minutes, or until the onion is softened.
2. Add the vegetable broth, potatoes, zucchini, kale, oregano, basil, thyme, salt, and pepper. Bring to a boil, then reduce the heat and simmer for about 20 minutes, or until the vegetables are tender.
3. Serve the soup hot.

Interesting Facts

• This soup is full of nutritious vegetables such as onions, garlic, potatoes, zucchini, and kale.
• The broth is flavored with herbs such as oregano, basil, and thyme.
• This soup is a great way to use up any leftover vegetables in the fridge.