Ingredients
- 1 tablespoon olive oil
- 2 onions, diced
- 3 stalks celery, diced
- 3 carrots, diced
- 1 teaspoon salt
- 8 cloves garlic, minced
- 2 tablespoons tomato paste
- 8 cups low-salt vegetable stock
- 26 ounces diced tomatoes*
- 1 teaspoon dried thyme
- 1/2 teaspoon dried oregano
- Pinch of red pepper flakes
- 1 rind of parmesan cheese
- 2 medium potatoes, diced
- 3 zucchini, diced
- 16 ounces frozen cut green beans
- 1 can kidney beans
- 1 can white beans
- 1 can chickpeas
- 1 bunch Lacinato kale, stemmed and roughly chopped
- 50 fresh basil leaves
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