One of my past clients sent this soup recipe and it’s full of veggies and flavor! Perfect for a cool fall evening (or cold if you are up north somewhere). It’s a crock pot recipe, so you can just throw in all ingredients and let cook all day!Ingredients 1 15 oz can diced tomatoes with garlic, basil, onion and peppers1 can cannellini beans 1 can red kidney beans 4 cups boiling water 4 tsp (or 2 cubes) Bouillon (I used Rapunzel organic vegetable bouillon) – mix in boiling water. ½ onion sliced in large chunks 3 large carrots – cut in nice size chunks 1 clove garlic 1 large bunch kale take stems out and cut in thin strips (chiffinod) You can use any kind of greens for this like spinach, collard greens, mustard greens. Be adventurous! Optional ¼ cup Marsala wine – the dessert kind 2 bay leaves Mrs. Dash seasoning to taste Salt/Black pepper to taste Red Pepper flakes – optional
Put everything in a crock pot and cook on high for 4 ½ – 5 hours until thick or cook in a stock pot 1 ½ – 2 hours until desired thickness.
You can put parmesan or pecco romano cheese on top of individual bowl
Nutrition Info (not including any cheese topping or the marsala wine)
Calories-168, Fat- 0g, Carbohydrates-29g, Fiber- 8g, Sugars- 4g, Protein-10g