INGREDIENTS
8 cups
Chicken bone broth, low sodium
5
Carrots, medium
2 cups
Cauliflower florets
3
Celery stalks, medium
2
Garlic cloves, large
1 1/2 cups
Green lentils, dried
3 cups
Kale
1
Onion, medium
1 tbsp
Oregano, dried
1
Parsnip
1 cup
Peas, frozen sweet
1 tbsp
Thyme, dried
1 28 ounce can
Tomatoes with basil
2 tbsp
Pesto
1 tbsp
Fennel seed
1/8 tsp
Pepper, ground
3 tsp
Salt
2 tbsp
Olive oil