Name: Tomato and Vegetable White Bean Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6
Ingredients: 2 Tbsp olive, avocado, or coconut oil; 1 large white or yellow onion ((diced)); 3 cloves garlic ((minced)); 1 cup carrots ((sliced)); 1/2 tsp each sea salt and black pepper ((plus more to taste)); 1 tsp dried basil, oregano and garlic powder; 1/2 pound red potatoes ((quartered)); 2 medium yellow squash or zucchini ((sliced)); 2 14.5-ounce cans fire-roasted tomatoes; 1 15-ounce can tomato sauce; 5 cups veggie stock (DIY or store-bought // add more salt if needed when using reduced sodium); 1 15-ounce can white beans ((rinsed and drained)); 3 cups kale ((or other sturdy green // chopped))