1(15 oz )can of cannellini beans or white beans, drained and rinsed
2cupsof kalechopped
1zucchinidiced
Instructions
Heat a large Dutch oven over medium heat with olive oil. Add the onion once it's warm and sauté for 2 minutes then add the minced garlic and stir constantly for 60 seconds.
Add the carrot, celery, diced tomatoes, and broth. Stir the soup, mixing everything together, then season with dried basil, sea salt, and black pepper.
Simmer on medium-low heat for 45-60 minutes (depending on how soft you like your veggies).
Add the white kidney beans, kale, zucchini. Cook for an additional 5-10 minutes. Taste, and re-season if needed. Serve and enjoy.