INGREDIENTS
1 tsp
Basil, dried
1
Carrot, large
2
Celery stalks
4
Garlic cloves
2 cups
Green beans
4 cups
Kale
1 1/2 tsp
Oregano, dried
2 tbsp
Parsley, fresh
1
Red bell pepper
1/2 tsp
Thyme, dried
1 28 ounce can
Tomatoes
1
Yellow onion, medium
4 cups
Vegetable stock
1/2 tsp
Black pepper
1 tsp
Sea salt
1 tbsp
Olive oil