Ingredients
- 1/4 cup extra-virgin olive oil
- 1 large yellow onion, finely diced
- 1 large leek - white and light green parts, finely diced
- 2 celery ribs, finely minced
- 2 large carrots, finely minced
- 4 cloves garlic
- 1/4 cup fresh parsley, chopped
- 2 tablespoons red wine (optional)
- 1 tablespoon plus 1 teaspoon dried oregano
- 1 (14.5 ounce) can of diced tomatoes in juice
- 2 tablespoons tomato paste
- 4 cup low-sodium vegetable broth (or chicken broth)
- 2 cups water
- 1 ince piece of parmesan cheese rind
- 1 (14.5 ounce) can cannellini beans, rinsed and drained
- 1-1/2 cups kale, finely chopped
- 1/2 cup frozen peas
- 1 large zucchini, chopped
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