Vegetable soup

This a delicious vegetable soup with loads of healthy things like kale. Super easy to make using ready made vegetable stock with cubes and water. Kale is popular superfood low on calories, crunchy with lots of A and C vitamins and calsium. It also contains a high level of iron. Truth is though, it is not one of my favorite vegetables, at all. In soup cooked it is ok, raw not so much. But my daughter loves it so what can I do. If you are like me substitute the kale with anothe type of cabbage or vegetable.

Spring vegetable soup
2 servings
2 tbsp olive oil
1 brown onion
1 garlic clove
2 carrots
1 celery stalk
1 zucchini
1x 16 oz can cannellini beans
4 oz kale or other type cabbage
4 oz sugar snaps
4 cups vegetable stock
Fresh thyme or basil leaves
Finely chop the onion, dice the carrots, celery and zucchini. Grate the garlic clove. Chop the kale.
Rinse the cannellini beans in cold water, drain. Cut the sugar snap peas in half, lengthwise.     
Heat up some olive oil in a dutch oven or large saucepan over medium-hihg heat. Add celery, carrot, galic and onion
and cook until soft and translucent, about 5 minutes. Add stock and bring to boil and then pour in zucchini and kale.
Cook on medium-low heat for about 7-10 minutes. Stir from time to time. Add beans and thyme leaves, cook a further
couple of minutes until the beans are heated through. Just before serving add the sugar snaps.
Season to taste with salt and pepper. Serve and decorate with some basil leaves.