Ingredients:

  • 1 tbsp extra virgin olive oil
  • 1 medium yellow onion, diced
  • 2 medium carrots, sliced into rounds
  • 2 stalks celery, sliced
  • 3 cloves garlic, minced
  • 2 cups zucchini, diced
  • 1.5 cups fresh corn kernels
  • 1 cup green beans, trimmed and cut into 1-inch pieces
  • 2 medium gold potatoes, peeled and cubed small
  • 1 cup fresh kale, roughly chopped
  • 6 cups low-sodium vegetable broth
  • 0.5 cup dry white wine
  • 1 can (14.5 oz) diced tomatoes, with juices
  • 1 tsp dried oregano
  • 1 tsp dried thyme
  • 0.5 tsp salt
  • 0.25 tsp black pepper

Instructions:

  1. Heat the olive oil over medium heat in a large Dutch oven or soup pot. Add the onion, carrots, and celery; sauté for 4–5 minutes until onions are translucent and carrots soften slightly.
  2. Stir in the minced garlic and cook for 60 seconds until fragrant.
  3. Deglaze the pot by pouring in the white wine, scraping any browned bits from the bottom.
  4. Add the vegetable broth, diced tomatoes, cubed potatoes, dried oregano, and dried thyme. Bring to a simmer and cook for 8–10 minutes, or until the potatoes are fork-tender.
  5. Stir in the diced zucchini, green beans, and corn kernels. Simmer for an additional 3–5 minutes to cook through while keeping the vegetables vibrant.
  6. Turn off the heat and stir in the chopped kale, allowing the residual heat to wilt the greens.