AuthorMaria
2 tbsp olive or avocado oil
1 lb cremini mushrooms, sliced
2 garlic cloves, minced
2 red bell peppers, seeded and chopped
salt, to taste
28 oz diced tomatoes
28 oz tomato sauce
4 cups mushroom stock (or water)
3 ½ cups cannellini beans (canned or soaked and cooked)
1 bunch kale, tough stems removed and leaves chopped
¼ cup fresh Parmesan cheese, shaved or grated
1
In a large pot, heat the oil over medium heat. Add the mushrooms, garlic, and bell pepper and cook for about 5 minutes, until mushrooms are almost tender, stirring often. Season to taste with salt.
2
Add the diced tomatoes, tomato sauce, and water or stock. Bring to a boil. Reduce heat to medium and simmer for about 15 minutes, until vegetables are tender, stirring occasionally.
3
Stir in beans (rinsed and drained if using canned beans) and kale. Cook for about 2 minutes or until kale is wilted. Ladle into bowls and top with Parmesan cheese. Enjoy!
CategoryFall, Gluten-Free, Main Dish, Nut-Free, Vegetarian, Winter
Ingredients
2 tbsp olive or avocado oil
1 lb cremini mushrooms, sliced
2 garlic cloves, minced
2 red bell peppers, seeded and chopped
salt, to taste
28 oz diced tomatoes
28 oz tomato sauce
4 cups mushroom stock (or water)
3 ½ cups cannellini beans (canned or soaked and cooked)
1 bunch kale, tough stems removed and leaves chopped
¼ cup fresh Parmesan cheese, shaved or grated
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