INGREDIENTS
3 oz
Baby spinach, fresh
1
stalk Celery
1
Garlic clove
1/4 cup
Italian parsley or basil
2 cups
Kale
1
Leek
1
Tomato and fresh basil
1 cup
Tomatoes, canned
9 oz
Zucchini
3 cups
Vegetable broth
1/4 tsp
Black pepper, ground
1/4 tsp
Sea salt
1 tbsp
Olive oil
1 1/2 tbsp
Red wine vinegar