Courtesy of Ms. Beasley’s Catering Co.
Serves 8


2 tablespoons avocado oil
4 cloves garlic, minced
1 teaspoon red pepper flakes
1 medium yellow onion, chopped
1 cup sliced carrots
3 ribs fresh celery, chopped
1 medium zucchini, sliced
1 teaspoon fresh chopped rosemary

3 cups low-sodium vegetable broth
Two 15-ounce cans diced tomatoes
One 15-ounce can navy beans, rinsed and drained
1 cup diced sun-dried tomatoes
½ teaspoon oregano
½ teaspoon chopped fresh thyme
½ bunch kale, chopped fine
2 cups torn fresh basil


  1. Heat oil in large saucepan over medium heat. Add garlic and red pepper flakes; cook 1 minute.
  2. Stir in onion, carrots, celery, zucchini and rosemary, and cook 10 minutes.
  3. Add to blender or food processor broth, diced tomatoes, navy beans and sun-dried tomatoes. Purée until
  4. Transfer ingredients from saucepan and blender or food processor to large pot. Add oregano, thyme and kale and season with a little salt if desired. Simmer 15 minutes. Turn off burner, and stir in basil.