In a large pot, heat the olive oil over medium heat. Add the onion, carrots, celery, red pepper flakes, rosemary, 1 teaspoon salt and ¼ teaspoon pepper. Cook for about 5-8 minutes, until the onion starts to caramelize.
Stir in the tomatoes and cook for about 1 minute, or until some of the liquid begins to evaporate. Add the cauliflower, cannellini beans, kale, and water or vegetable stock. Bring to a boil.
Once the mixture boils, stir in the zucchini. Reduce heat and let the vegetables simmer for about 20 minutes, or until tender. Add in minced garlic, and season to taste with salt and pepper.
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