INGREDIENTS
2 tsp
Basil, dried
1
Bay leaf
2
Carrots, medium
2
Celery stalks
2 cloves
Garlic
1 cup
Kale or collards
2 cups
Kidney beans
1
Onion, medium
2 tsp
Oregano, dried
3
Tomatoes
1 cup
Zucchini
6 cups
Vegetable broth, homemade or gluten free
1/2 tsp
Pepper, freshly cracked
1/2 tsp
Sea salt
2 tsp
Olive oil