2 carrots-diced

2 celery stalks- diced

1 yellow onion-diced

1 zucchini-diced

1 yellow squash-diced

5 garlic cloves-pressed

4 cups veggie stock

2 cans cannellini beans- drained/rinsed

14 oz. crushed tomatoes

1 TBs white vinegar

1 cup sautéed kale

On high heat add onions, carrots, celery, zucchini, squash. Cook for 5 minutes.

Add garlic, thyme, rosemary. Stir for 1 minute.

Add broth, brand, tomatoes. Bring to a boil and then set on low for 15 minutes.

Remove 2 cups of soup and blend with cooked kale.blend until smooth. Add back to soup.Add vinegar and salt and pepper to taste.

Sooooo hearty/ very flavorful. I crisped up done roasted garlic bread to serve with it .