Tuscan White Bean Soup

INGREDIENTS:

• 2 tablespoons avocado oil
• 1 white onion chopped
• 3 carrots, diced
• 3 stalks of celery, chopped
• 3 cloves garlic, minced
• 1 tablespoon sage leaves
• ½ cup fresh parsley 
• 1 roma tomato, diced
• 1 zucchini, diced
• 1 yellow squash, diced
• 1½ cup purple cabbage, sliced
• 1½ cup lacinato kale
• two 15.5 ounce cans of cannellini beans, rinsed
• 6 cups vegetable broth or chicken broth
• Salt and pepper to taste
• Crumbled goat cheese or shaved raw sheep cheese for topping (optional)

DIRECTIONS:

1. In the bottom of a stock pot add avocado oil and pan fry the carrots, onions, celery, garlic and squash over medium heat.
2. Add broth.
3. Add in the rest of the ingredients and simmer for 30 minutes.
4. Top with crumbled goat cheese. (optional)