INGREDIENTS
1 tsp
black pepper
28 oz
canned cannellini beans
14 oz
canned tomatoes
2 media
carrots
2 stalks
celery
1/2 tsp
dried rosemary
1/4 tsp
dried thyme
2 tbsp
extra virgin olive oil
4 cloves
garlic
3 cups
kale
1/4 tsp
red pepper flakes
2 tsp
salt
1 qt
vegetable broth
1 tbsp
white sugar
1 tbsp
white wine vinegar
1 medium
yellow onion
1
yellow summer squash
1 medium
zucchini