INGREDIENTS
1 tsp
Basil, dried
1 cup
Carrots
3 cloves
Garlic
3 cups
Kale
1/2 lb
Red potatoes
2 14.5 ounce cans
Tomatoes, fire-roasted
1 15 ounce can
White beans
1
White or yellow onion, large
2
Yellow squash or zucchini
5 cups
Veggie stock
2 tbsp
Olive
1 15 ounce can
Tomato sauce
1/2 tsp
Sea salt and black pepper + more