Minestrone Soup

Ingredients:

6 Cups Water
2 (14.5 oz) Cans Diced Tomatoes
1 Cup Diced Celery (3 Stalks)
1 Cup Diced Carrots (2 Carrots)
1 Cup Diced Yellow Onion (1 Small)
3 Large White Potato, Diced
1 TBSP Chopped Fresh Parsley
2 tsp Dried Basil
1 tsp Dried Oregano
1/2 tsp Dried Thyme
1/2 tsp Dried Crushed Rosemary
2 Medium Bay Leaves
Salt and Freshly Ground Black Pepper, to Taste
1 Small Diced Zucchini
1 Small Diced Yellow Squash
4 Large Cloves Garlic, Minced
1 (15 oz) Can Dark Red Kidney Beans, Drained and Rinsed
1 (15 oz) Can White Navy Beans or Cannellini Beans, Drained and Rinsed
1 (15 oz) Can Garbanzo Beans, Drained and Rinsed
1 Cup Frozen Corn
2 Cups Slightly Packed Chopped Fresh Kale

Directions:

1. Add water, tomatoes, celery, carrots, onion, potato, parsley, basil, oregano, thyme, rosemary, and bay leaves to a crock pot. Season with salt and pepper to taste and cook on low heat 6-8 hours or high 3-4 hours.
2. Add in zucchini, yellow squash, garlic, corn, kidney beans, garbanzo, and white beans and cook on high heat and additional 30-40 minutes.
3. Stir in kale and cook several minutes until heated through. Serve warm.