Mediterranean Vegetable Bean Soup
INGREDIENTS:
1 tbsp Extra Virgin Olive Oil
1 Sweet Onion (diced)
3 Garlic (minced)
3 stalks Celery (chopped)
4 Carrot (chopped)
1 Zucchini (chopped)
1 Can Fire Roasted Diced Tomatoes (with liquid)
1 cup Mushrooms (chopped)
1 can Cannellini Beans (organic and BPA free, if possible)
1 tsp Sea Salt
2 tbsps Herb D'provence
2 Bay Leaves
Sea Salt & Black Pepper (to taste)
4 cups Organic Vegetable Broth (low sodium)
2 cups Kale Leaves (chopped)
Toppings:
Pesto (1 Tbsp per serving) See options below
Hemp hearts (1 Tbsp per serving)
Parmesan cheese (optional, if not dairy free)
INSTRUCTIONS:
In a dutch over or large pot heat the olive oil over medium heat. Add the onions and garlic and saute for around 3 minutes or until the onions turn translucent in color.
Add the carrots, celery, mushrooms and zucchini and cook, stirring occasionally for 8-10 minutes until vegetables soften.
Add the broth, tomatoes, salt and herbs and bring to a boil.
Next add the beans and the kale/greens and cook for 5 minutes or until the kale is wilted. Season with additional salt & pepper, if desired.
Serve with desired toppings and enjoy!
NOTES:
I love making homemade pesto like my easy spinach and nut-free pestos. However, there are nights when I’m pressed for time which is when I always use my favorite Freak Flag Organics Kale Pesto.
No kale? Use spinach, swiss chard or any leafy green of choice.
Want more carbs? Add cooked farro or quinoa (gluten-free)
More spice? Add red pepper flakes
Store in glass containers in fridge for up to one week.
MEDITERRANEAN VEGETABLE BEAN SOUP
Ingredients
- 1 tbsp Extra Virgin Olive Oil
- 1 Sweet Onion (diced)
- 3 Garlic (minced)
- 3 stalks Celery (chopped)
- 4 Carrot (chopped)
- 1 Zucchini (chopped)
- 1 Can Fire Roasted Diced Tomatoes (with liquid)
- 1 cup Mushrooms (chopped)
- 1 can Cannellini Beans (organic and BPA free, if possible)
- 1 tsp Sea Salt
- 2 tbsps Herb D'provence
- 2 Bay Leaves
- Sea Salt & Black Pepper (to taste)
- 4 cups Organic Vegetable Broth (low sodium)
- 2 cups Kale Leaves (chopped)
- Pesto (1 Tbsp per serving) See options below
- Hemp hearts (1 Tbsp per serving)
- Parmesan cheese (optional, if not dairy free)
Instructions
- In a dutch over or large pot heat the olive oil over medium heat. Add the onions and garlic and saute for around 3 minutes or until the onions turn translucent in color.
- Add the carrots, celery, mushrooms and zucchini and cook, stirring occasionally for 8-10 minutes until vegetables soften.
- Add the broth, tomatoes, salt and herbs and bring to a boil.
- Next add the beans and the kale/greens and cook for 5 minutes or until the kale is wilted. Season with additional salt & pepper, if desired.
- Serve with desired toppings and enjoy!
Notes
- I love making homemade pesto like my easy spinach and nut-free pestos. However, there are nights when I’m pressed for time which is when I always use my favorite Freak Flag Organics Kale Pesto.
- No kale? Use spinach, swiss chard or any leafy green of choice.
- Want more carbs? Add cooked farro or quinoa (gluten-free)
- More spice? Add red pepper flakes
- Store in glass containers in fridge for up to one week.