Tomato, Beans, and Greens Soup

INGREDIENTS:

2 to 3 tablespoons olive oil

1 medium sweet Vidalia or yellow onion, peeled and diced small

3 garlic cloves, pressed or finely minced

6 cups (48 ounces) reduced sodium vegetable broth

two 14.5-ounce cans fire roasted tomatoes, with juice

two 14.5-ounce cans cannellini beans (navy or garbanzo beans may be substituted; or mix and match), drained and rinsed

1 teaspoon salt, or to taste

1 teaspoon freshly ground black pepper, or to taste

1 teaspoon dried thyme

1 teaspoon dried oregano

leaves from 4 large stalks of kale, torn into bite-sized pieces (discard the center thick rib)

1 medium zucchini, diced into bite-sized pieces

1 tablespoon lemon juice or apple cider vinegar, optional (brightens up the flavor)

1 teaspoon granulated sugar, optional and to taste (balances the acidity from the tomatoes)

DIRECTIONS:

To a large Dutch oven or stockpot, add the oil, onion, and sauté over medium-high heat for about 7 minutes, or until onion begins to soften; stir intermittently.
Add the garlic, stir to combine, and sauté for 1 minute, or until fragrant.
Add the broth, fire roasted tomatoes with juice, beans, salt, pepper, thyme, oregano, bring to a boil, and allow it to boil for about 5 minutes.
Add the kale, zucchini, optional lemon juice or vinegar, optional sugar, and boil about 5 minutes, or until kale has wilted and zucchini has softened. (Note – When added now, the zucchini stays crisp-tender; if you prefer it softer/mushier add it in step 3.)
Taste soup and add additional salt, pepper, or herbs, to taste. Amount of salt will vary based on how salty the brand of broth, tomatoes, beans, etc. are. I added about 2 teaspoons. At any time while making the soup, if the overall liquid level is lower than you like and you prefer more broth, adding a cup or two of broth or water is okay because at the end you will adjust the salt level. Serve immediately. Soup will keep airtight in the fridge for 5 to 7 days or in the freezer for up to 6 months.