Vegetarian Navy Bean, Kale, and Zucchini Soup

I've been in such a soup mood lately.  This recipe is very similar to the Minestrone Soup recipe I posted a couple of weeks ago, but I tweaked the ingredients and spices a bit.

Ingredients:

• 1 tbsp. Extra Virgin Olive Oil
• 1 medium Onion, chopped
• 4 cloves garlic, minced
• 10-15 baby carrots, sliced
• 4 stalks of celery, diced
• 2 large zucchini, diced
• 1 c. broccoli, chopped
• 1, 28 oz. can diced tomatoes
• 4 c. low-sodium Vegetable Broth
• 2 c. water
• 1 can Navy Beans
• 4 c. Kale, shredded into bite size pieces
• Spices to taste:  sea salt, pepper, garlic powder, red pepper flakes, dried basil

Saute the onion garlic, carrot and celery in olive oil for 5-8 minutes.  Add all other fresh vegetables and diced tomatoes.  Stir in broth and water.  Bring to a boil and add beans, kale, and spices.  Simmer until tender ~35 minutes.  ENJOY