– 2 tablespoons olive oil – 1/2 yellow onion finely chopped – 3 large carrots peeled and chopped – 3 stalks celery chopped – 1/3 cup uncooked brown rice – 5 cloves garlic minced – 1 medium zucchini squash chopped – 1 medium yellow squash chopped – 2 teaspoons Italian Seasoning – 1 teaspoon dried basil – 1 teaspoon dried parsley – 1 teaspoon sea salt to taste* – 1 14-ounce can diced tomatoes, un-drained – 1 14-ounce can garbanzo beans, drained and rinsed – 1 14-ounce can kidney beans, drained and rinsed – 6 cups vegetable broth – 1/4 cup dry white wine optional – 1 parmesan rind optional – 1 large head kale chopped, any type will work!
Check the soup's flavour and add more salt if needed. Cover and cook for three minutes, until the kale is wilted. Garnish the soup with fresh parsley and chopped Parmesan cheese.