INGREDIENTS
28 oz
fire-roasted tomatoes
3 cups
vegetable broth
1 cup
onion
3/4 cup
carrot
4 cloves
garlic
1 tsp
oregano
3/4 tsp
salt
1/2 tsp
crushed red pepper
1/4 tsp
ground pepper
15 oz
no salt added diced tomatoes
8 cups
lacinato kale
1 tbsp
lemon juice
3 tbsp
olive oil
1 large
fresh basil leaves
6
lemon wedges