Step 1

Dice onion.

Step 2

In a large stockpot over medium-high heat, sauté onion for about 7-8 minutes. (I use 3 Tbsp. vegetable broth/water for no-oil sauté method, adding more as needed.)

Step 3

Meanwhile, mince garlic and dice zucchini.

Step 4

When onion is translucent, add garlic, zucchini, and dried basil. Stir and sauté for 1 minute.

Step 5

Add vegetable broth, diced tomatoes, white beans (rinsed and drained), and balsamic vinegar. Increase heat and bring to a light boil.

Step 6

Once boiling, reduce heat to medium-low, cover, and simmer for 10 minutes.

Step 7

Meanwhile, roughly chop kale (large stems removed). Stir in kale during the last few minutes of cooking. Salt and pepper to taste if needed.