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
- 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.
- 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.
- 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.
