INGREDIENTS
1 T
olive oil
1 medium
onion
1 large
carrot
2
celery stalks
1
bell pepper
4
garlic cloves
2 cups
green beans
28 oz
canned tomatoes
4 cups
vegetable stock
1 1/2 tsps
oregano
1 tsp
basil
1/2 tsp
thyme
1 tsp
sea salt
1/2 tsp
pepper
4 cups
kale
2 Ts
parsley