Preheat oven to 500 degrees. Toss cubed zucchini, squash, mushrooms, onions, carrots and peppers in a bowl with olive oil and a dash of kosher salt. Roast in 500 degree oven for 5 to 10 minutes, until browned. In a heavy pot, heat olive oil over medium heat. Add celery for a few minutes. Pour in broth and bring to a boil. Reduce heat and simmer for ten minutes. Add extra water as needed to increase the serving size up to 3 cups. Add pepper to taste. Add cannellini beans, green beans and kale/chard and parsley. Cook on low for five minutes.. Add canned tomatoes, stir, and cook for an additional five minutes on low heat. Check for seasonings, adding salt, pepper, and turmeric. Add your roasted vegetables at the very end. Stir and allow to simmer and heat for a few minutes before serving. RECHECK seasonings before seasoning.
2 each: whole zucchini, yellow squash, carrots 1 red and 1 yellow pepper 1 pkg mushrooms and onions, preferably roasted 3 stalks celery, sliced (with leaves) 1 cup cauliflower “rice” 3 cups baby kale or swiss chard, chopped 1 bunch chopped green beans 1⁄2 cup fresh Italian parsley, chopped 8 cups low sodium broth, of any kind 2 cans cannellini beans, drained and rinsed 1 cup (heaping) cut green beans 1 can (14.5 oz) diced tomatoes with juice (flavored is fine) Salt, black pepper, and red pepper flakes to taste 1⁄4 tsp turmeric (optional)