INGREDIENTS:

• 4 tablespoons extra-virgin olive oil, divided
• 1 medium yellow or white onion, chopped
• 3 carrots, peeled and chopped
• 2 celery stalks, chopped
• 2 cups chopped seasonal vegetables, such as sweet potatoes, green beans, butternut squash, potatoes, bell pepper, zucchini or yellow squash
• 1 teaspoon fine sea salt, divided, to taste
• 6 cloves garlic, pressed or minced
• ½ teaspoon curry powder
• ½ teaspoon dried thyme
• 1 large can (28 ounces) diced tomatoes
• 4 cups (32 ounces) vegetable broth
• 2 cups water
• 2 bay leaves
• ½ teaspoon red pepper flakes, reduce or omit if sensitive to spice
• Freshly ground black pepper, to taste
• 2 cups chopped kale or collard greens or chard (thick ribs removed), or spinach
• 1 tablespoon lemon juice

DIRECTIONS:

1. Warm 3 tablespoons of the olive oil in a large Dutch oven or soup pot over medium heat. Once the oil is shimmering, add the chopped onion, carrot, celery, seasonal vegetables and ½ teaspoon of the salt. Cook, stirring often, until the onion has softened and is turning translucent, about 6 to 8 minutes.
2. Add the garlic, curry powder and thyme. Cook until fragrant while stirring frequently, about 1 minute. Pour in the diced tomatoes with their juices and cook for a few more minutes, stirring often.
3. Pour in the broth and water. Add ½ teaspoon more salt, 2 bay leaves and the red pepper flakes. Season generously with freshly ground black pepper. Raise the heat and bring the mixture to a boil, then partially cover the pot and reduce heat to maintain a gentle simmer.
4. Cook for 25 minutes, then remove the lid and add the chopped greens. Continue simmering for 5 minutes or more, until the greens have softened to your liking.
5. Remove the pot from heat and remove the bay leaves. Stir in the lemon juice and remaining 1 tablespoon of olive oil. Taste and season with more salt, pepper and/or red pepper flakes. (You might need up to ½ teaspoon more salt, depending on your vegetable broth and your personal preferences.) Divide into bowls and enjoy.