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