Adapted from Epicurious.com
1 can Cannelini Beans
1 can small white beans
1/3 cup Olive Oil
1 Onion, chopped
3 large carrots, cut into half inch dice
3 Celery stalks, cut into half inch dice
3 Garlic cloves, minced
2 Zucchini, cut into half inch dice
1 Yellow Squash, cut into half inch dice
2 cans cut Green Beans salt free, drained
1 bunch beet greens, stems removed and leaves chopped (leftover from Buttered Beets recipe)
1 bunch Kale, stems removed and leaves chopped
1 28 ounce can whole tomatoes, drained well and chopped coarsely
4.5 cups veggie broth
Heat Oil over medium-medium heat in a large soup pot.
Once heated add onions and saute for 3-5 minutes until starting to change color.
Then add Garlic and cook for another 3 minutes. Once Garlic becomes fragrant, add celery and carrots and saute for another five minutes. Add Zucchini, Squash, Green Beans and chopped Tomatoes and saute mixing well for another five minutes.
Add broth, greens, and beans and bring to a boil.
Lower heat and let ingredients simmer covered for about an hour.
Allow to cool and serve! You may want to top with parmesan cheese, or serve with a crusty piece of bread to get the most out of your soup. This was so delicious that I couldn’t help but have seconds every time I ate it. YUM!