INGREDIENTS
2
Bay leaves
1 cup
Carrots
1/2 cup
Cherry tomatoes
1 can
Chickpeas
4 cloves
Garlic
1 cup
Green beans
1 handful
Kale
2 tsp
Oregano, dried
3 pinches
Red chile flakes
1
Sweet potato, small
1 14.5 ounce can
Tomatoes with it's, juice
1
Yellow onion, medium
1
Zucchini
4 cups
Veggie broth
2 tbsp
Balsamic vinegar
1
Salt & pepper
2 tbsp
Olive oil
1/4 cup
White wine, dry