By Dr. Carrie Rittling, NMD
2tsp extra virgin olive oil
1 onion or leek, finely diced
3 ribs of celery finely diced
10 mushrooms finely diced, you can use any type that you like
1 large carrot, finely diced
1 large can of diced tomatoes
5-6 cups boxed veggie stock
1 can of red kidney beans
2 Tbsp. dried basil
1 Tbsp. dried parsley
1 bay leaf
A pinch of red pepper flakes
1 zucchini cut into ½ inch half moons
2 handfuls of green beans cut into 1 inch pieces
A handful of chopped herbs to garnish; like basil or parsley
Salt & Pepper to taste
Heat the oil over medium heat in large pot. Add the onion, celery, mushrooms and carrot.
Sauté for 5-7 minutes until onions are translucent, add in the remaining ingredients except the fresh herbs. Simmer over low heat for an hour, then add in zucchini and green beans; simmer for an additional 30minutes.
Add the fresh herbs and serve with some multigrain bread.
Prep and cook time 1 hour and 45 minutes
Serves 6-8
