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