Put the olive oil in a large soup pan or dutch oven. Add ½ cup of minced onion, 1 ½ Tbs of minced garlic, 2 cups of sliced leeks, ½ tsp dried rosemary, and ½ tsp dried thyme to the pan and cook for 4-5 minutes over medium heat.
Add the sliced carrots, stir, and cook for 3-4 minutes.
Add 6 cups of broth, 3 cups of chopped or crushed tomatoes, 1 tsp of salt, ¼ tsp of pepper, 1 bay leaf, ½ tsp dried thyme, ½ tsp dried rosemary, ½ tsp dried oregano and 1 tsp dried basil. Add the diced potatoes.
Turn the stovetop heat to high, and bring the mixture to a boil. Reduce the stove top heat to medium-low and simmer for 15 minutes. Then add the green beans, zucchini, kale, and 1 tsp of dried parsley and simmer for 10-15 minutes, until potatoes are cooked through.
Salt and pepper to taste ( I added an extra ½ tsp of salt and ¼ tsp of pepper at this point).
Remove the bay leaf and serve.