INGREDIENTS
3 cups
baby carrots
1 tsp
black pepper
15 ozs
canned cannellini beans
15 ozs
canned pinto beans
4
celery stalks
2 tsps
extra virgin olive oil
1/2 cup
fresh cilantro
3 cloves
garlic
1 bunch
kale
1 tsp
salt
2 larges
tomatoes
3 smalls
turnips
7 cups
vegetable broth
1 cup
yellow onion
1
zucchini