Ingredients
28 oz tomato puree
4-6 c vegetable or chicken broth
1 yellow onion, diced
2 carrots, sliced
2 stalks celery, sliced
1/2 small cabbage, sliced
1 bunch kale, shredded
2 ears yellow corn, sliced
1 c frozen peas
1 can cannellini beans, rinsed
other assorted vegetables
3 bay leaves
3 oregano sprigs, 2 parsley sprigs, 3 thyme sprigs, 6 sage leaves, 4 basil leaves, and 6 sprips lemon zest all tied together.
salt and freshly ground pepper to taste
add water as needed
Preparation
mix all and simmer for several hours
