INGREDIENTS
3 cups
Baby carrots
1 15 ounce can
Cannellini beans
4
Celery stalks
1/2 cup
Cilantro, fresh
3 cloves
Garlic
1
bunch Kale
1 15 ounce can
Pinto beans
2
Tomatoes, large
3
Turnips, small
1 cup
Yellow onion
1
Zucchini
7 cups
Vegetable broth, reduced-sodium
1 tsp
Black pepper
1 tsp
Salt
2 tsp
Olive oil, extra virgin