1 zucchini, sliced 1 yellow squash, sliced 1/2 large yellow onion, diced 5-6 garlic cloves, minced 1/2 large lemon, juice 1 28-ounce can whole peeled tomatoes 1 14.5-ounce can garbanzo beans 1 bunch kale 3 cups chicken or veggie broth 1 bay leaf 1 tablespoon Italian seasoning 1 teaspoon crushed red pepper 1-2 tablespoons olive oil Salt and pepper to taste
– Heat Dutch oven over medium heat and add oil. – Sauté onion until soft and translucent – Add garlic and sauté until fragrant – Add zucchini and yellow squash. Add seasonings. – Add tomatoes. Break up whole tomatoes with wooden spoon or hands. – Add broth and bring to a boil. – Cover and lower heat to simmer. Simmer 15-20 minutes. – Turn up heat and add kale. Cook until desired consistency. – Add squeeze of lemon.
2 Comments
Nice size serving too 👌
1 zucchini, sliced
1 yellow squash, sliced
1/2 large yellow onion, diced
5-6 garlic cloves, minced
1/2 large lemon, juice
1 28-ounce can whole peeled tomatoes
1 14.5-ounce can garbanzo beans
1 bunch kale
3 cups chicken or veggie broth
1 bay leaf
1 tablespoon Italian seasoning
1 teaspoon crushed red pepper
1-2 tablespoons olive oil
Salt and pepper to taste
– Heat Dutch oven over medium heat and add oil.
– Sauté onion until soft and translucent
– Add garlic and sauté until fragrant
– Add zucchini and yellow squash. Add seasonings.
– Add tomatoes. Break up whole tomatoes with wooden spoon or hands.
– Add broth and bring to a boil.
– Cover and lower heat to simmer. Simmer 15-20 minutes.
– Turn up heat and add kale. Cook until desired consistency.
– Add squeeze of lemon.