Name: Hearty Tomato, Bean and Kale Soup
Yield: 8
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

AuthorMaria

Yields8 Servings

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

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.

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.

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