1 container low sodium vegetable broth
1 can diced tomatoes
2 cloves garlic
1 can kidney beans
5 stalks celery diced
1 cup red cabbage diced
1 cup kale diced
1 zucchini diced
1/2 medium sweet onion diced
2 large carrots diced
1 tsp. salt and pepper
1/2 tsp. Italian seasoning blend
Add broth and tomatoes into a large soup pan and heat to medium heat.
Add 1 TBSP olive oil to sauté pan and sauté chopped garlic, onion, carrots, and celery in a pan until browning (~3 minutes on medium heat).
Once broth and tomatoes come to a simmer, add all additional ingredients into mixture except for kale and cabbage. Continue to heat on medium heat.
Next, add kale and cabbage to pot and stir. Let soup simmer for 10-12 minutes.
Remove from heat