-
2 tablespoons extra-virgin olive oil
-
1 medium onion, chopped
-
1 medium carrot, chopped
-
1 large stalk celery, halved lengthwise and sliced
-
2 large cloves garlic, minced
-
1 teaspoon Italian seasoning
-
½ teaspoon ground pepper
-
¼ teaspoon salt
-
6 cups low-sodium vegetable broth
-
1 (14 ounce) can no-salt-added diced tomatoes
-
1 medium summer squash, halved lengthwise and sliced
-
1 medium red bell pepper, diced
-
4 cups chopped kale
-
1 ½ cups whole-wheat fusilli or similar pasta
-
1 (15 ounce) can kidney or cannellini beans, rinsed
-
1 tablespoon red-wine vinegar
