Minestrone Soup

2 Tbsp. extra virgin olive oil
1 medium yellow onion, diced
4 medium carrots, diced
4 celery stalks, chopped
2 garlic cloves, minced
1 medium zucchini, diced
1 C frozen green beans
2 Yukon gold potatoes, peeled and diced
1 (15oz) can diced tomatoes
1 sprig of fresh rosemary, finely chopped (1 tsp. dried)
1 tsp. dried basil
2 bay leaves
5 C vegetable stock
1 C tomato juice
1 (15oz) can red kidney beans, drained and rinsed
1 C kale, stemmed and chopped
¼ tsp. freshly ground black pepper
½ tsp. sea salt
Optional: parmesan cheese rind

In a large pot, heat the olive oil over medium heat. Add the onions, carrots, celery and cook until the onions are translucent, about 5 minutes. Then add the garlic and cook for an additional minute. Add the zucchini, green beans, potatoes, diced tomatoes, rosemary, basil, bay leaves, vegetable stock, tomato juice, beans and optional parmesan cheese rind.

Bring to a boil, then lower temperature to a simmer and allow the soup to cook for 30 minutes or until potatoes are tender. Add kale and cook for additional 5 minutes. Add salt and pepper and taste for seasoning, add more if needed. Remove the bay leaves and parmesan rind before serving.