INGREDIENTS
2
Bay leaves
1 cup
Broccoli florets
1
Carrot, large
1 cup
Cauliflower florets
3
Garlic cloves
2 cups
Kale, packed
2
Leeks
2 tbsp
Parsley, fresh leaves
1
Sweet potato, medium
2 tbsp
Thyme, fresh leaves
2 32 ounce containers
College inn fat free and reduced sodium garden vegetable broth
1/2 tsp
Black pepper, freshly ground
1/2 tsp
Salt
1 tbsp
Olive oil, extra-virgin