makes 6 servings



  • 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


- 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.