Easy Vegetable and Bean Soup

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• 2 each large carrots (chopped)
  Ingredient note

  Source: 2 large carrots (chopped)
• 3 sticks celery (chopped )
  Ingredient note

  Source: 3 sticks celery (chopped )
• 1/2 each medium onion (chopped )
  Ingredient note

  Source: 1/2 medium onion (chopped )
• 1 tablespoon olive oil
  Ingredient note

  Source: 1 tablespoon olive oil
• 2 each medium potatoes (diced peel if you wish)
  Ingredient note

  Source: 2 medium potatoes (diced peel if you wish)
• 2 each small turnips (peeled & diced)
  Ingredient note

  Source: 2 small turnips (peeled & diced)
• 3 cloves garlic (minced)
  Ingredient note

  Source: 3 cloves garlic (minced)
• 1 tablespoon flour
  Ingredient note

  Source: 1 tablespoon flour
• 14 ounce diced tomatoes (with juices)
  Ingredient note

  Source: 1 (14 ounce) can diced tomatoes (with juices)
• 4 cups vegetable broth
  Ingredient note

  Source: 4 cups vegetable broth
• 1 cup water
  Ingredient note

  Source: 1 cup water
• 15 ounce white beans (drained)
  Ingredient note

  Source: 1 (15 ounce) can white beans (drained)
• 15 ounce red kidney beans (drained)
  Ingredient note

  Source: 1 (15 ounce) can red kidney beans (drained)
• 1/2 teaspoon Italian seasoning (or to taste)
  Ingredient note

  Source: 1/2 teaspoon Italian seasoning (or to taste)
• 1 each small bunch kale (torn into small pieces remove tough stems)
  Ingredient note

  Source: 1 small bunch kale (torn into small pieces remove tough stems)
• 1 cup frozen peas (optional)
  Ingredient note

  Source: 1 cup frozen peas (optional)
• As Needed Salt
  Ingredient note

  Source seasoning: Salt & pepper (to taste)
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt & pepper (to taste)

1. Prep your carrots, celery, and onion. Add them to a large pot over medium-high heat along with the olive oil. Sauté for 7-10 minutes, stirring often.
2. Meanwhile, chop the potatoes and turnips.
3. Stir in the garlic and flour and cook for about 30 seconds.
4. Add the diced tomatoes, vegetable broth, water, potatoes, turnips, beans, and Italian seasoning. Increase the heat to high and bring to a gentle boil. Cover with the lid slightly ajar, and let the soup simmer on medium to medium-low heat (adjust as needed) for about 20 minutes or until the veggies are tender. Cooking the soup for longer will make it more flavorful, but it isn't necessary, especially if you like the vegetables tender-crisp, for example.
5. Add the kale and peas and cook for an additional 10 minutes or so. Season with salt & pepper as needed.