1 tbsp olive oil
1 medium onion, diced
2 to 3 carrots, sliced
1 clove garlic, minced
1 cup frozen corn
1/2 zucchini, diced
1 cup cherry tomatoes, halved
1 can white beans, drained, not rinced
5 cups chicken Stock
1 tsp salt
1 tsp of your favorite herb blend
3 cups kale, chopped
Directions:1) Heat olive oil over medium heat in a large soup pot. Add onion and cook until just beginning to turn translucent. Next, add carrots and garlic, cook for about 3 minutes or until carrots are just start to soften.
2) Add corn, zucchini, tomatoes, beans, stock, salt and herbs to pot, stir well to combine. Heat to a low boil. Stir kale into pot, be sure all leaves are covered in broth. Cook for 3 – 5 minutes and serve immediately.
3) Veggies will be al dente, cook longer if you prefer softer vegetables.