This soup is so easy and so delicious. I usually double the recipe. It freezes well.
3 cans vegetable broth (6 cups) [I used one container of the box of organic broth. Can be vegetable or chicken.]
1 15 oz tomato puree (or small tomato paste) [I used fire roasted tomatoes]
l 15 oz can of Great Northern Beans (rinsed) [can use chile beans or others]
l medium onion, diced
3 cloves of garlic, minced
1 tsp dried basil, crushed or heaping Tbs pesto
Salt and pepper [I used garlic salt and no pepper]
small bunch fresh kale/ collards/ mustard greens/or spinach [strip out center rib then chop other leaves for soup]
shredded parmesan cheese
sauté onion in a little olive oil [6-7 min]
add garlic, sauté 1 min
add basil or pesto, stir 1 min
add all other ingredients except kale
bring to boil, lower to simmer for 20-30 min
stir in chopped kale – simmer 2-3 min
top with shredded cheese
Shareholder Sabina Dunton