| 1/4 | c | Olive oil |
| 2 | md | Carrots; sliced |
| 2 | lg | Stal celery; chopped |
| 1 | md | Onion; chopped |
| 1 | sm | Head savoy or green cabbage; coarsely shredded |
| 6 | | Leaves Swiss chard; coarsely shredded |
| 6 | | Leaves kale; coarsely shredded |
| 8 | oz | Green beans; trimmed, cut into 2-inch pieces |
| 8 | oz | Potatoes; peeled and cubed, optional |
| 8 | c | Chicken broth |
| 2 | cn | (14 1/2-oz.) tomatoes; cut up, or 3 cups chopped fresh tomatoes |
| 1/2 | ts | Pepper |
| 2 | cn | (15-oz.) cans white kidney (cannellini) beans; drained, or 1 1/2 cups dry Great Northern beans, cooked* |
| 1 | md | Zucchini or yellow squash; quartered lengthwise and sliced |
| 1/4 | c | Snipped fresh basil |
