Vegetable Soup

aheadofthyme.com

Anna North

2 tablespoons olive oil

1 medium onion, diced

2 cloves garlic, minced

2 carrots, sliced

3 ribs of celery, sliced

2 medium Yukon gold potatoes, cut into ½-inch cubes

½ teaspoon Italian seasoning

2 cups green beans, ends trimmed and cut into 1-inch pieces

2 (14.5 ounce) cans diced tomatoes

2 ½ cups vegetable stock

1 cup frozen corn

1 cup frozen peas

2 cups fresh kale, chopped

½ teaspoon salt (or to taste)

½ teaspoon ground black pepper (or to taste)

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