2 Tablespoons extra virgin olive oil
1 medium yellow onion, diced
3 cloves garlic, pressed
3 medium carrots, chopped
4 medium potatoes, chopped
1 small sweet potato, chopped
1 small zucchini, chopped
1 14.5 oz can of diced fire roasted tomatoes
1 14.5 oz can of white kidney beans
1 c. chopped green beans
1 1/2 c. chopped kale
1/4 c. dry white wine ( I like to use Pinot Grigio or Sauvignon Blanc )
2 tsp. Italian seasoning
1/4 tsp. red pepper flakes
4 c. vegetable broth
2 bay leaves
salt and pepper to taste
In a large stock pot, heat oil over medium heat, add onion and pressed garlic. Cook until onions are clear and garlic is fragrant. Season with salt and pepper.
Add the wine and allow the liquid to reduce by half
Add the remaining vegetables ( minus- green beans, kale and zucchini), canned tomatoes, beans, bay leaves and vegetable broth. Simmer on low for 1 hour.
The last 15 minutes, add the green beans, kale, zucchini, and one big squeeze of fresh lemon juice. Cook until green beans are tender.
This soup is delicious and best served with warm crusty bread and butter.