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Ingredients
  • 2 tablespoons extra virgin olive oil
  • 1 yellow onion, diced
  • 3 carrots, coarsely chopped
  • 2 stalks celery, coarsely chopped
  • 2 zucchini, sliced into thick half-moons
  • 3 cups fresh kale, roughly chopped
  • 4 cups vegetable broth
  • 1 28-can diced tomatoes
  • ¾ cup elbow pasta
  • 3 tablespoons tomato paste
  • 2 bay leaves
  • 1 teaspoon Italian seasoning
  • 1.2 teaspoon salt
  • ¼ teaspoon pepper
  • 1 14.5 ounce can kidney beans, rinsed and drained.
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