White Bean and Veggie Soup
Source: combination of recipes
2 T extra-virgin olive oil
2 onions, chopped
2 celery stalks, chopped
1 large carrot, peeled and chopped
1 tomato, chopped
4 garlic cloves, minced
Salt and black pepper
6 cups vegetable stock or water
opt: Parmesan rind
pinch dried thyme and basil
1 bay leaf
2 cans cannelini beans, drained and rinsed
8 oz kale or spinach
1 T soy sauce
Grated Parmesan cheese for garnish (optional)
Place the oil, onion, celery, carrot and tomato in a large pot, season with salt and pepper. Cook over med-low heat until vegetables are soft, about 10 minutes.
Add garlic and cook until fragrant, about a minute.
Add stock or water, parmesan rind, thyme, basil and bay leaf, cover and bring to a boil. Reduce heat and simmer for 15 minutes.
Add beans, kale or spinach, and soy sauce and simmer an additional 10 minutes until the beans are hot and greens wilted.
Remove bay leaf and parmesan rind. Taste and adjust seasoning.
Serve with parmesan cheese, if desired.
Yield: 6 to 8 servings