INGREDIENTS
4
Basil, fresh leaves
2
Carrots
1
stalk Celery
2 cups
Green beans, fresh or frozen
2 cups
Kale
1 15 ounce can
Kidney beans
1
Onion, small
1 cup
Peas, fresh or frozen
1
Potato, large
1 15 ounce can
Tomatoes
1
Zucchini
1/4 tsp
Black pepper, ground
1 tsp
Kosher or sea salt
1/2 cup
Vegetable or tomato juice
1/2 cup
Parmigiano reggiano or parmesan
2 cups
Vegetable broth or water