INGREDIENTS
2 14 ounce cans
Cannellini beans
2
Carrots, medium
2
stalks Celery
4 cloves
Garlic
3 cups
Kale
1/2 tsp
Rosemary, dried
1
Summer squash, yellow
1/4 tsp
Thyme, dried
1 14 ounce can
Tomatoes, no-salt-added with juices
1 qt
Vegetable
1
Yellow onion, medium
1
Zucchini, medium
1 tsp
Black pepper, freshly ground
1/4 tsp
Red pepper flakes
2 tsp
Salt
1 tbsp
White sugar
2 tbsp
Olive oil, extra virgin
1 tbsp
White wine vinegar