Lemon-Garlic Vegetable Soup

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 small onion, chopped
• 4 large cloves garlic, minced
• 2 cups halved green beans
• 1 medium zucchini, diced
• 2 corn, kernels cut from the cob
• 4 cups low-sodium vegetable broth
• 3 cups chopped stemmed kale
• 2 medium tomatoes, diced
• ½ teaspoon salt
• ¼ teaspoon ground pepper
• 4 teaspoons lemon juice, plus more to taste
• ¼ cup chopped fresh herbs, such as basil, cilantro, tarragon or parsley 

Directions

1. Heat oil in a large pot over medium heat. Add onion; cook, stirring, until starting to soften, about 2 minutes. Add garlic; cook, stirring, until fragrant, about 30 seconds. Add green beans, zucchini and corn; cook, stirring, for 2 minutes. Add broth, kale, tomatoes, salt and pepper; increase heat to high and bring to a boil. Reduce heat to maintain a simmer; cook until the vegetables are soft, 12 to 15 minutes. Remove from heat and stir in lemon juice and herbs.