INGREDIENTS
1 tsp
Basil, dried
3
Carrots, large
3
stalks Celery
1 14 ounce can
Garbanzo beans
5 cloves
Garlic
1
large head Kale
1 14 ounce can
Kidney beans
1 tsp
Parsley, dried
1 14 ounce can
Tomatoes
1/2
Yellow onion
1
Yellow squash, medium
1
Zucchini squash, medium
6 cups
Vegetable broth
1/3 cup
Brown rice, dry
2 tsp
Italian seasoning
1 tsp
Sea salt
3 tbsp
Olive oil
1
Parmesan
1/4 cup
White wine, dry