There's nothing like a simple soup of all things garden to hit the spot any season! A little bit of this, and a little bit of that adds up to HUGE flavor and a veritable nutritional feast!
1 can white beans, rinsed and drained (1.75 c)
1/2 large onion, diced
1 c chopped celery
2 carrots, sliced
2 small zucchini, diced
2 c green bean pieces frozen or canned
1 clove garlic, minced
1 t dried basil
1/2 t dried oregano
salt and pepper to taste
32 ounces vegetable broth
2 (14.5-ounce) cans diced tomatoes
1 c whole grain noodles (optional)
2 cups chopped kale leaves
In a small bowl mash half of the beans with a masher or the back of a spoon, and set aside.
1. Saute vegetables and spices in a small amount of water until tender.
2. Add broth, tomatoes and beans and heat through. If using noodles, add now and cook until tender
3. Add chopped kale leaves and cook until wilted.
4. Top with additional fresh basil leaves