This veggie-packed Tomato and Vegetable White Bean Soup uses ZENB Roasted Tomato, Garlic & Basil Pasta Sauce to create a warm, tasty dish for you to enjoy. Along with great taste, this soup provides a good source of fiber, potassium, vitamin C, and an excellent source of vitamin A.

• 1 teaspoon olive oil
• 1 medium yellow onion, chopped
• 2 carrots, cut into 1/4-inch slices
• 1/2 teaspoon each kosher salt & ground black pepper
• 1/2 pound baby red potatoes, quartered
• 2 medium yellow squash, halved lengthwise, cut into 1/2-inch slices
• 1 carton (15.5 ounces) ZENB Roasted Tomato, Garlic & Basil Pasta Sauce
• 4 cups low-sodium vegetable broth
• 9 plum tomatoes, seeded, diced
• 3 cups stemmed kale leaves, roughly chopped
• 1 can (15 ounces) cannellini beans, rinsed

INSTRUCTIONS

Heat oil in large pot on medium heat. Add onions, carrots, salt and pepper; cook 3-5 minutes until crisp-tender. Add remaining ingredients.

Reduce heat to low. Simmer, stirring occasionally for 20-25 minutes or until vegetables are cooked through and tender.