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Total Time: 60 minutes
Servings: 6
Ingredients
- 3 tbsp olive or coconut oil
- 1 small onion, diced
- 3 carrots, diced
- 4 stalks of celery, diced
- ~1/2 cup of parsley (can also add other spices like sage, if desired)
- 2 cloves of garlic, minced
- 2 cups cabbage (purple or green)
- 1 yellow squash, diced
- 1 zucchini, diced
- 2 cups kale, chopped
- 2 cans of cannellini beans, drained and rinsed
- 6 cups of chicken bone broth or vegetable broth
- Salt and pepper to taste (and garlic powder if you didn’t mince fresh)
Directions
- Sauté all of the vegetables in oil (except kale and cabbage) in a large stock pot.
- Add broth and the rest of the ingredients to the pot and allow to simmer for 30-40 minutes.
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