Ingredients

• 1 tbsp olive oil
• 1 medium yellow onion, diced
• 1 large carrot, peeled and chopped
• 2 celery stalks, chopped
• 1 red bell pepper, chopped
• 4 garlic cloves, minced
• 2 cups green beans, trimmed and chopped
• 1 28-ounce can of diced tomatoes
• 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 parsley, chopped

Directions

1. Heat up a large pot over med-high heat and add olive oil.
2. Throw in onion, carrot and celery and cook for 3-5 minutes or until onions are translucent.
3. Add in garlic and bell pepper and cook for 1 minute.
4. Add in green beans and cook for another minute.
5. Top with diced tomatoes, vegetable stock and spices and give it a stir.
6. Bring to a boil and then let simmer, uncovered over med-low heat for 25 minutes.
7. Add in kale and cook for 5 more minutes (it will wilt).
8. Top with fresh parsley and serve warm.