Total Time: 60 minutes
Serving Size: 6

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)

Sauté all of the vegetables in oil (except kale and cabbage in large stock pot.  Add broth and the rest of the ingredients to the pot and allow to simmer for 30-40 minutes.