INGREDIENTS
2 cups
Cabbage
2
Carrots
2 cups
Cauliflower florets, small
2
Celery stalks
4
Garlic cloves
1 15 ounce can
Kidney beans
1
Onion, medium
1
Parsley
1
Red bell pepper
1 15 ounce can
Tomatoes
1
Zucchini, medium
1 tbsp
Tomato paste
4 cups
Vegetable broth, low-sodium
1
Black pepper, Freshly ground
2 tsp
Italian seasoning
1
Kosher salt
3/4 tsp
Paprika
1 tbsp
Olive oil, extra-virgin