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