Summer Minestrone Soup

2 carrots, diced
1 parsnip, diced
2 celery stalks, diced
2 zucchini, diced
1 onion, diced

5 oz fresh green beans, ends removed and snapped into medium pieces

1 bunch kale, stems removed and torn into medium-sized pieces
2 red potatoes, boiled beforehand and diced
14 oz cannelini beans
28 oz canned tomatoes, or 4 fresh, diced
12 oz tomato juice
24 oz low-sodium vegetable broth
2 cups water
3 tbs garlic powder
3 tbs thyme
2 tbs basil
2 tbs paprika
salt, to taste

Mix tomato juice, vegetable broth, and water in a large pot.  Sautee carrots, parsnip, celery, zucchini, onion, and green beans in olive oil.  Add veggie mix, kale, and potato to broth.  Sautee until kale is soft.  Add cannelini beans, canned tomatoes, and seasoning.  Sautee on medium-low heat to let flavors blend.

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