"Prep time: 25 minutes Cook time: 1 hour + 25 minutes Yield: 10 servings Serving size: 2 cups..."
INGREDIENTS
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2 tsp extra virgin olive oil
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3 cups of baby carrots, sliced
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4 celery stalks, diced
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3 small turnips, peeled + diced
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1 cup yellow onion, diced
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3 cloves garlic, crushed
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7 cups reduced-sodium vegetable broth
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2 large tomatoes, diced
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15 oz can Cannellini beans, rinsed + drained
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15 oz can Pinto beans, rinsed + drained
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1 bunch kale, finely chopped
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1 zucchini, diced
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1/2 cup of fresh cilantro, chopped
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1 tsp salt
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1 tsp black pepper