Vegetable soup

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 3 cloves garlic, minced
• 3 carrots, chopped
• 2 celery stalks, chopped
• 1 bell pepper, chopped
• 1 can (28 ounces) diced tomatoes, with their juice
• 6 cups vegetable broth
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 bay leaf
• 2 cups chopped kale or spinach
• Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook until softened and translucent, about 5 minutes.
2. Add the minced garlic, chopped carrots, chopped celery, and chopped bell pepper to the pot. Cook for another 5 minutes, stirring frequently.
3. Add the diced tomatoes (with their juice), vegetable broth, dried thyme, dried basil, and bay leaf to the pot. Bring the mixture to a simmer, then reduce the heat to low and let it simmer for about 20 minutes.
4. Add the chopped kale or spinach to the pot and cook for another 5 minutes, or until the greens are wilted.
5. Remove the bay leaf from the soup and discard. Season the soup with salt and pepper to taste.
6. Serve hot and enjoy!

Optional: You can also add cooked pasta or rice to the soup to make it more filling.