Heat oil in a medium soup pot. Sauté the onion, garlic and peppers for 3 to 4 minutes. Add the water, potatoes, beans with bean cooking liquid, celery, corn, carrots, bay leaf and sea salt. Cover and bring to a boil. Reduce the flame and simmer for 10 to 15 minutes until the vegetables are tender. Add the tomatoes, tomato cooking liquid, green pepper, basil, rosemary, marjoram, pepper and kale. Cover and simmer for another 15 minutes. Add more salt or herbs if desired. Stir in the parsley and serve.
6g fat (24% calories from fat),