Italian Vegetable Soup Recipe | Dr. McDougall

Ingredients

• 1 Large yellow onion, diced
• 8 Cloves Garlic, minced
• 2 Stalks Celery, diced
• 2 Carrots, diced
• 1 Zucchini, diced
• 1 Yellow squash, diced
• 1 Tsp Dried thyme
• 1 Tsp Dried Italian herb seasoning
• 1 Tsp Dried oregano
• Several twists fresh ground pepper
• 26.46 Ounces Pomi chopped tomatoes
• 32 Ounces Low sodium vegetable broth
• 1/8 Cup Tomato paste
• 15 Ounce Can Cannellini beans, drained and rinsed
• 1 Bunch Lacinato kale, stripped from stems and finely chopped
• 1/8 Cup Fresh Italian parsley, stripped from stems and finely chopped