Kidney Bean and Mushroom Soup

A slightly different twist on a soup I’ve come to love. Check out this hearty recipe and keep some soup in your fridge.

Cooking Instructions:

Bring a pot to medium heat. Add 2 tbsp of olive to the pan, and then add 2 chopped carrots, 1/2 chopped celery stalk, 4 cloves of chopped garlic, 2 slices of red onion. Allow to cook for about 5 minutes.

Then add: 2 cups of vegetable broth, 2 cups of water, 4 oz of sliced cremini mushrooms, 2 bay leaves, 1 tsp of dry parsley, 2 pinches of sea salt and a few cracks of fresh black pepper. Bring to a boil and then down to a simmer and allow to cook for 20 minutes.

Then add: 1 can of rinsed kidney beans, 1/2 chopped zucchini, 1/2 cup of chopped tomatoes. Allow to cook at a simmer for another 25 minutes.

Remove the bay leaves and enjoy!