INGREDIENTS
1 tsp
black pepper
30 oz
canned cannellini beans
1 cup
celery
1 tbsp
dried parsley
4
garlic cloves
2 cups
green cabbage
1 leaves
kale
1 tbsp
lemon juice
8 cups
low sodium chicken broth
3 tbsp
olive oil
1 tsp
oregano
1 tsp
salt
3 cups
whole chicken
2 cups
yellow onion
1 cup
zucchini