Minestrone Soup

1 medium white onion diced

4 carrots diced diced

4 cloves garlic minced

1 medium zucchini diced

1 bell pepper diced

2 cup green beans cut in 1 inch pieces

2 cups Kale sliced (remove stems)

1 can (28 ounces) stewed tomatoes (dice the tomatoes)

4 cups of water

1 can chickpeas 

1 can northern beans

2 tbs olive oil

1 tsp red pepper flakes

1 tsp turmeric

Salt & Pepper to taste

Heat olive oil in large stockpot over medium heat, add onions, carrots, garlic and cook for about 5 minutes.  

Add the red pepper flakes and stir -  cook for an additional minute.  Add the zucchini, bell pepper and green beans, stir and slowly add salt and pepper to taste - cook for about 2 minutes.  Add the stewed tomatoes and water bring to a slow boil (add salt and pepper as needed) simmer for 20 minutes uncovered.  Add the Kale and canned beans cover and simmer for an additional 5 minutes.

Add grated Parmesan cheese (optional) and serve