This recipe can be increased or decreased according to how many servings needed.
Organic vegetable broth or chicken broth
Water (about 1-2 cups)
Carrots chopped
Kale (not curly) shredded or chopped
small Portabella Mushrooms chopped
Onions chopped
Olive Oil
Can of Cannelini beans (or pinto or kidney) drained
Can of stewed tomatoes or chopped fresh tomatoes
Sea salt, pepper, garlic powder, mace, thyme, tarragon to taste
(you can also add chopped: Cauliflower, Zucchini & *Ditalini pasta or elbows *add after soup is done and off heat)
For spicy soup: Add sautéed Soyrizo, (For meat eaters: add chopped sautéed linguica)
In a soup pot add a drizzle of olive oil to sauté onions, mushrooms and soyrizo (if you want it spicy)
Then add broth, spices, water, carrots, kale and other veggies…simmer on medium low until tender.
Add tomatoes, beans and simmer a little longer.
If adding pasta, turn off heat and let it sit in the warm soup, when tender, serve.
Serve with bread
