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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 4 | cups | broth, vegetable | 1 | cup | Tomato sauce, no salt added | 1 | cup | cooked white beans | 0.5 | cups | Kidney beans, drained | 1 | teaspoon | salt | 1 | cup, chopped | Kale | 2 | large (7-1/4" to 8-1/2" long) | Carrots | 1 | small | Peppers, sweet, red, raw, chopped | 1 | medium | zucchini | 2 | tablespoons chopped | shallots | 1 | pat (1" sq, 1/3" high) | butter | 1 | clove | garlic minced |
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Steps
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Sequence
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Step
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| | 1 | chop all the veggies
Melt butter in a soup pot, add garlic and minced shallots. Fry till shallots are cooked. Add some pepper, chili powder and rest of the veggies. Stir for a few minutes. Add broth, cooked beans and bring to a boil. Add tomato sauce and salt and simmer for 30 minutes on low flame. Season with a little bit of tamari sauce and serve hot. |
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