INGREDIENTS
1 medium
yellow onion
6 medium stalks
celery
1 large
zucchini
3 media
carrots
1 small
sweet potato
2 cloves
garlic
15 oz
canned white beans
2 tbsp
olive oil
2 tbsp
unsalted butter
2 tsp
kosher salt
1
parmesan
28 oz
canned tomatoes
6 cups
low sodium chicken broth
1/2 medium
lemon
2 tbsp
basil pesto
4 cups
kale
1 serving
crusty bread