ingredients
1 tbsp olive oil 2 tbsp butter 3 cloves garlic, minced 1 tsp cayenne 1 tsp garlic seasoning 1 tsp onion seasoning 1 tsp italian seasoning 1 bay leaf 3 cups water 28 oz vegetable broth
ingredients
1 tbsp tomato paste 1 small white onion, diced 3 large carrots, chopped 3 celery stalks, chopped 1 zucchini, chopped 2 cups kale, ribs removed and chopped 15 oz diced tomatoes 2 cups canned red kidney beans (drained and rinsed) 1 cup canned pinto beans (drained and rinsed) 1 cup white beans (drained and rinsed)
instructions
– Warm oil and butter in a large pot – Add onions and garlic, let simmer for 3-4 minutes stirring occasionally – Add carrots and celery. Cook on medium heat for 5 minutes. – Add cayenne, garlic seasoning, onion seasoning, italian seasoning, and bay leaf – Add 14oz of broth and 2 cups of water. Simmer on medium-low for 20 minutes, stirring occasionally
instructions
– Add zucchini, kale, tomato paste, diced tomatoes, and remaining broth. Simmer for 20 minutes. – Add 1 cup of water and all three beans – Simmer on low heat for 1-2 hours – Optional: Sprinkle with parmesan cheese and serve with toasted italian bread