Vegetable Soup

2 tsp. olive oil

3 garlic cloves, minced

1 onion, chopped

3 celery stalks, chopped

1 medium zucchini, diced

½ head small green cabbage

2-3 carrots, sliced

¾ cup fresh parsley, chopped

1 Tbs. dried dill weed

1 container organic vegetable broth

1 container organic beef or chicken broth

1 28-ounce can diced or crushed tomatoes

5 leaves lacinato kale, cut and large end of stem          removed

Pepper

In a large pot over medium high heat, sauté garlic, onions, and celery in oil.  Once onions are translucent, add zucchini, carrots, and cabbage.  Stir and heat for another 3-5 minutes.  Add containers of broth, tomatoes, parsley, and dill weed.  Season according to taste with pepper.  Let simmer for at least 30 minutes.  Approximately 5 minutes before serving, add the lacinato kale.  45 minutes preparation time.  Makes 8 servings.

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