INGREDIENTS
2 tbsp
olive oil
1 medium
yellow onion
1 serving
sea-salt
1 medium
carrot
1 small
sweet potato
1/4 cup
dry white wine
14 1/2 oz
fire roasted canned tomatoes
4
garlic cloves
2 tsp
oregano
1/4 tsp
red pepper flakes
4 cups
vegetable broth
2
bay leaves
1 cup
cherry tomatoes
1 cup
green beans
1
zucchini
15 oz
canned chickpeas
2 tbsp
white wine vinegar
1 1/2 cups
kale