Ingredients (serves 6)

1 Tablespoon olive oil
1 cup diced onion (~1/2 an onion)
1/2 cup diced carrot
3 garlic cloves, minced
1/2 teaspoon red pepper flakes
4 cups chicken or vegetable broth (for vegetarian option)
1 (28 ounce) can crushed tomatoes
1 (14.5 ounce) can diced tomatoes
10 cups chopped kale (or another leafy green such as spinach, chard, or collard greens)
1/4 teaspoon dried oregano
1/4 teaspoon dried basil
Salt and pepper to taste

Preparation

1. In a large pot on medium heat, add 1 tablespoon olive oil, diced carrots and onions. Saute for about 5 minutes.
2. Add minced garlic and red pepper flakes and cook an additional 1-2 minutes.
3. Add broth, crushed and diced tomatoes and bring to a boil. Reduce to simmer, add dried oregano and basil, season with black pepper and let simmer for ~5 minutes.
4. Stir in chopped kale and continue to simmer for a couple minutes. season to taste with salt if needed. Serve.