1headof broccoli or cauliflowercut into florets (or one bag of frozen)
1largepotatodiced (sweet potato or russet preferred)
1bunchof kalefinely chopped
114.5-ounce can of diced tomatoes, in their juices
315-ounce cans of beans (your choice), drained and rinsed
4vegetable bouillon cubes
1teaspoonof oregano or Italian seasoningoptional
Salt and pepperto taste
1squeeze of lemon juiceoptional
In a large pot over medium-high heat, add the oil. Once the oil is heated, add in the onion, celery, carrots, and garlic. Saute for about 3 or 4 minutes, or until onions become tender and translucent.
Add in the broccoli or cauliflower, potatoes, kale, tomatoes in their juices, beans, water, bouillon cubes, seasonings, salt, pepper, and lemon juice. Bring to a boil, lower to a simmer, cover, and let it simmer for 20 minutes. You’ll know it’s finished if the potatoes are tender.