Hearty Vegetable Soup

Hearty Vegetable Soup
6 cloves garlic, crushed
1 medium white onion, diced
1 Tbsp. dried basil
1 Tbsp. dried oregano
1 tsp. sea salt
1 tsp. black pepper
1 Tbsp. olive oil
32 oz. vegetable broth
28 oz. canned diced tomatoes, with juice
14 oz. canned white beans, drained and rinsed
2 small zucchini, sliced
2 small yellow crookneck squash, sliced
3 cups chopped kale
4 small purple potatoes, cut into cubes
2 small yellow potatoes, cut into cubes
2 small red potatoes, cut into cubes
6 cups water

• In a large pot, sauté the garlic, onion, basil, oregano, salt, and pepper in the oil for about 5 minutes, or until the onions are translucent.
• Add the broth, tomatoes with juice, beans, zucchini, squash, kale, and potatoes. Cover the pot and bring to a boil.
• Lower the heat. Add the water in batches, stirring occasionally.
• Simmer for about an hour, or until you can easily pierce a potato with a fork.
• Serve immediately. Store the remainder in the refrigerator or freezer.

Makes 10 to 12 servings