The key to this soup lies in selecting fresh, vibrant vegetables and a good-quality broth. I always opt for organic when I can — especially for the carrots and celery — because those flavors shine through in the final dish. It’s those simple, fresh ingredients that make this recipe so comforting and wholesome, just like the soups my mom used to make.

• 2 tablespoons olive oil
• 1 medium onion, diced
• 2 cloves garlic, minced
• 3 medium carrots, peeled and sliced
• 2 celery stalks, sliced
• 1 medium zucchini, diced
• 1 cup green beans, trimmed and cut into 1-inch pieces
• 1 cup kale, chopped (stems removed)
• 1 can (14.5 oz) diced tomatoes, with juice
• 6 cups vegetable broth (low sodium preferred)
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• Salt and freshly ground black pepper, to taste
• Optional: 1/2 cup small pasta like ditalini or elbow macaroni
• Optional substitutions: Use spinach instead of kale, or chicken broth if you prefer a non-vegetarian version