2 stalks celery, minced
2 large carrots, minced
1 small yellow onion, minced
1 tsp garlic powder
1 tsp dried oregano
1 sprig of rosemary
2 small zucchini, chopped
1 yellow bell pepper, chopped
Optional: 1 russet potato peeled and chopped (if doing a starch based meal)
1 bunch of kale or Swiss chard chopped
1/2 can of cannellini beans or garbanzo, rinsed
2-3 cups of your favorite marinara sauce
2-3 cups of filtered water
Zest of 1 lemon
2 tbsp avocado oil

In a large pot heat avocado oil, add celery, carrots and onion and sauté until fragrant. Add garlic powder, oregano and rosemary and season a big w salt. Lower heat and sauté until celery and onion are tender. Can add a little water to prevent burning. Add the remaining veg except kale/chard. Add beans, tomato sauce and water and bring to a boil. Lower to a simmer and cover to leave 25-30 min, stirring occasionally. Once veggies are tender, turn off heat and add lemon zest and greens and season more to your liking. Remove rosemary sprig. Ladle and serve hot!