28ouncesof crushedtomatoes in tomato puree or juice
2 ½quartsof low-sodium vegetable broth
optional – 3 tablespoons of low-sodium soy sauceAlton says the soy adds Umami eliminate this for UWL program
1poundbutternut squash cubes – this is also sold pre-peeled and cubed at Trader Joe’s Costco and Sam’s club.
5– 10 ounces of chopped curly kalestems removed – I went with 10 ounces chopped up pretty good
2cans15 ounce ea. no-salt Great Northern or Cannellini beans—DO NOT DRAIN! I found them at Whole Foods.
2-3teaspoonsHerbs de Provence seasoning blend or Italian seasoning blend.
Use a large 8 quart soup pot. Heat on high & sear & brown the mushrooms, until tender. Only add a little water or broth if they start to stick. Remove them from the pot and set aside to add back in later.
Lower heat & sweat onions, carrots, & celery over low heat for 30 minutes, at least. Cover the pot, and stir occasionally, checking to see if they are getting too dry, & need a little water or vegetable broth to deglaze the pan. They’ll be very soft.
Add in garlic, rosemary, & sage
Add the tomatoes in their juice, cook for about 5 minutes, to blend everything together.
Increase the heat, & add the vegetable broth to the pot. Mix in soy sauce and heat just until boiling.
Lower heat to a simmer & add the squash & kale. Cover & simmer for at least 30 minutes.
Now, add the mushrooms back in, & the 2 un-drained cans of Great Northern or Cannellini beans to help thicken the soup with their starch. Mix well. Then add the 2 TBS vinegar to cut the acidity from the tomatoes, stir in the Herbs de Provence or Italian Seasoning.
Recipe adapted from Alton Brown who says this is the best soup he has ever made. I found a version of this recipe on Happy Healthy Long Life and I made a few adjustments of my own that are reflected in the recipe above.