INGREDIENTS
1 cup
basil
2
Carrots, large
2
Celery stalks
3
Garlic cloves
8 oz
Kale
1
Lemon, Juice from
1
Onion, medium
2 oz
Parsley
3
Red potatoes, medium
1 28 ounce can
Tomatoes, whole
1 15 ounce can
White beans
1
Zucchini
1 5.5 ounce can
Tomato paste
4 cups
Vegetable broth
2 tbsp
Parmesan cheese or nutritional yeast
1
Sea salt
3 tbsp
Olive oil
1/4 cup
Pine nuts