Late Summer Every Vegetable Minestrone

• 2 tablespoons olive oil
• 1 medium red onion, diced
• 4 stalks celery, chopped
• 3 large cloves garlic, minced
• 4 medium (about 1/2 pound) carrots, peeled and diced
• 2 medium (about 1 pound total) field tomatoes, rustically cubed
• 8 cups filtered water
• 1 bunch (about 1 pound) green kale, destemmed and roughly chopped
• 2 ans (15 ounces each) cannellini beans, thoroughly rinsed and drained
• zest of 1/2 a lemon
• salt & pepper to taste

1. In a large Dutch oven or heavy pot, heat olive oil, onion, celery, garlic and carrots over medium heat. Cook for about 10 minutes, sweating the vegetables and stirring frequently to avoid any browning. Stir in tomatoes and continue stirring for an additional 5 minutes or until tomatoes begin to soften.
2. Increase stove-top heat to high and stir in filtered water, kale, and cannellini beans. Bring to a boil. Reduce heat to low, cover, and allow soup to simmer for 20-25 minutes, or until all vegetables are soft. Remove from heat, stir in lemon zest, salt and pepper, and enjoy!

olive oil, red onion, stalks celery, garlic, carrots, tomatoes, water, green kale, cannellini beans, salt

Taken from food52.com/recipes/31101-late-summer-every-vegetable-minestrone (may not work)