makes 6 servings
Ingredients:
- 1/2 tbs olive oil
- vegtable stock
- 1 cup sliced portabella or button mushrooms
- 2 carrots, diced
- 1 large onion, diced
- 2 celery stalks, diced
- 1 summer squash or zucchini, diced
- 4 garlic cloves, minced
- 1 tbs fresh basil
- 1 tsp dried thyme
- pinch cayenne pepper
- 1 bunch chopped kale, collards, or chard stems removed
- 2 cups of diced tomatoes
- 1 carton vegetable broth
- 2 cups canned white beans ( cannellini, great northern, or navy)
- salt and ground pepper to taste
Preparation:
- Heat oil in a large pot over medium heat. Add mushrooms, onion, carrots, celery, and zucchini/summer squash. Cook, stirring often, for 5 to 6 min. if veggies start sticking to the bottom of the pot, pour in just enough vegetable stock to keep them from sticking.
- Add garlic, basil, thyme, and cayenne, and cook, stirring often, for 1 minute
- Add kale or chard and cook, stirring often, until the leaves have wilted.
- Add tomatoes, broth, and beans, stirring to combine. If mixture seems thick, add 1 cup or so of water.
- Bring to a simmer, reduce heat to medium-low, and continue to simmer for 20min, stirring occasionally. Season with salt and pepper
Note: Use organic ingredients for best taste and nutrition.
Enjoy