Kale and Bean Soup

Name: Kale and Bean Soup
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4-6 serving(s)
Ingredients: 3/4 cup diced onion; 1 1/2 cups oyster mushrooms; 2 medium tomatoes, diced; 8 large kale leaves, roughly shredded; 1 (15 ounce) can white kidney beans; 3 tablespoons tomato paste; 1/4-1/2 cup low sodium soy sauce; 3 tablespoons dried oregano; crushed red pepper flakes; 1 vegetable bouillon cube; 8 ounces cooked macaroni (optional)

Submitted by KT9791

"A hearty vegetarian soup perfect for a rainy day and packed full of nutrition. I made it up and got such great feedback, I did my best to write it down so I can remake it. However, ingredients are an approximation, so don't be afraid to use your own judgment!"

Download

photo by KT9791

Ready In:: 30mins
Ingredients:: 11
Serves:: 4-6

ingredients

³⁄₄ cup diced onion
1 ¹⁄₂ cups oyster mushrooms
2 medium tomatoes, diced
8 large kale leaves, roughly shredded
1 (15 ounce) can white kidney beans
3 tablespoons tomato paste
¹⁄₄ - ¹⁄₂ cup low sodium soy sauce
3 tablespoons dried oregano
crushed red pepper flakes
1 vegetable bouillon cube
8 ounces cooked macaroni (optional)

directions

Saute onions.
Add chopped mushrooms and kale.
When cooked add the diced tomatoes (keep in large chunks.).
Add one drained can of beans and fill the can with water twice, adding to the pot.
When brought to a simmering boil, add spices (bullion, tomato paste, soy sauce, oregano and red pepper.).
Taste and add more spice as needed. Some prefer adding salt at this point, but I don't.
Right before serving add macaroni so it doesn't soak up too much of the water.
Serve with shaved Parmesan on top.