Vegetable Soup

2 Tbsp. olive oil
2 onions, chopped
3 stalks celery, chopped
3(14 oz.) cans beef, chicken or vegetable broth
2 (16 oz.) cans diced or stewed tomatoes with juice
1 (16 oz.) can baby green lima beans, with juice
1 lb. carrots, peeled and cubed or sliced
3 to 4 potatoes, peeled and cubed
1 (16 oz.) can whole kernel corn, drained
1 pkg. frozen green beans or green peas (or fresh green beans)
1 (16 oz.) can great northern beans, drained and rinsed
1 small rutabaga, cubed
2 cups chopped kale (optional)
1/2 cup ditilini, macaroni, shells or other pasta (optional)
1 tsp. thyme
1 tsp. minced garlic
2 bay leaves
Salt and pepper to taste

Heat olive oil in soup pot.  Sauté onions and celery.  Add broth, vegetables, and seasonings together with water as needed.  Simmer for about an hour until vegetables are tender.  If you add pasta, add it during the last five to ten minutes and cook until pasta is done.  Season to taste. 2 WW points per cup.

This makes a big pot of soup which keeps well in the refrigerator.  I love having some of this on hand.  Think I'll go make some now.