Ingredients
- 2 tablespoons olive oil
- 1 medium red onion, diced
- 4 stalks celery, chopped
- 3 large cloves garlic, minced
- 4 medium (about ½ pound) carrots, peeled and diced
- 2 medium (about 1 pound total) field tomatoes, rustically cubed
- 8 cups filtered water
- 1 bunch (about 1 pound) green kale, destemmed and roughly chopped
- 2 ans (15 ounces each) cannellini beans, thoroughly rinsed and drained
- zest of 1/2 a lemon
- salt & pepper to taste
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