In a large saucepan or dutch oven, heat the oil over medium heat. Add the onions, garlic, carrots, celery, and sea salt. Saute for 5 minutes or until the onion is translucent.
Add the vegetable broth, tomatoes, kale or collards, basil, oregano, bay leaf and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
Add the kidney beans and zucchini (if desired) and simmer for another 5 minutes or until zucchini is cooked. Remove and discard bay leaves before serving.
Recipe Notes
A good vegetable broth is crucial in this recipe. All vegetable broths are not created equal. Find one you love or even better, make your own broth with vegetable scraps and freeze for later use.
