
Serves 16
¼ c olive oil
½ c ea celery, carrots & onion, finely diced
6 lb fresh mushrooms, quartered
4 t fresh garlic, minced
3 15.5 oz cans garbanzo beans, drained & rinsed
28 oz canned diced tomatoes, with juice
1 t ea crushed red pepper, dried thyme leaves, ground coriander
3 bay leaves
24 oz tomato sauce
3 ½ c water
1 lb kale, stemmed, cut in ½” strips
shredded parmesan
s&p
In Medium Stock Pot
1. Heat olive oil on medium
2. Add celery, carrots, onion & mushrooms; cook, stirring 6 min. Add garlic, cook 1 min
3. Stir in garbanzo beans, diced tomatoes & spices. Cook 2 min
4. Add tomato sauce & water. Simmer 20 min
5. Add kale, simmer another 10 min
6. Remove bay leaves
7. Sprinkle each serving with parmesan
*Can sub swiss chard for kale
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