Ingredients:
Extra Virgin Olive Oil
Extra Virgin Olive Oil
2 Onions, chopped.
4 ribs of Celery chopped
4 large Carrots chopped
6 1/2 cups of Vegetable Stock
4 ribs of Celery chopped
4 large Carrots chopped
6 1/2 cups of Vegetable Stock
1/2 cup of Pesto
1 (15 oz) can of Cannellini Beans
1 Tomato diced
3 cups of Kale, Chard or Spinach with hard stems removed
1 Tomato diced
3 cups of Kale, Chard or Spinach with hard stems removed
Sea Salt
Paprika & Cayenne!
Oregano
Minced Garlic, mhmmmmm yummm
Parsley
Romano Cheese
Romano Cheese
& Parmesan Cheese
1. Warm Olive Oil, Garlic, and spices in a large pot over medium heat. add the Onion, Carrots, Mushrooms, and Celery. Saute till the onion are soft and blander.
1. Warm Olive Oil, Garlic, and spices in a large pot over medium heat. add the Onion, Carrots, Mushrooms, and Celery. Saute till the onion are soft and blander.
2. Add the Vegetable stock, Pesto, and Cannellini Beans. Stir in a circle to combine. Now bring the soup to a boil and let sit there for a while to get some flavors a feelin'. Then after a while reduce the temperature to medium for about 10 minutes. In the last minute stir in your leafy greens.
3. Season to taste with Salt and Paprika and Cayenne. Divide among bowls and sprinkle with
parmesan, Romano cheese, and Diced Tomato.
parmesan, Romano cheese, and Diced Tomato.
Best Served with some type of bean & garlic bread!
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