This is a confessional moment!
I love to cook. But, sometimes we’re just too busy. It’s so great to be able pick up a some delicious, organic, fresh veggies from our farmers market and throw them all in a large pot for a simple dinner.
This week we are making a wonderful, rich soup (really a stew).
First we sauté a chopped onion with some garlic (I really don’t mince the garlic, just chop it) and then we add in mushrooms. Once all that has cooked a bit we add the veggie stock and de-stemmed kale plus beans (I like cannelloni the best— I used canned).
I make this a lot and often oven roast radishes to toss in too. And, if I am in the mood for another protein I’ll add hot Italian sausage after the onion has cooked a bit. Lastly, add about two containers of veggie stock.
Truthfully, you can’t go wrong here. Sometimes I add a chopped tomato or a chopped carrot that’s been hanging around too long. Let the whole shebang simmer for 30 minutes or so and you’ve got dinner!
Here is a lovely recipe I use as a “go-by”.