Red, White & Greens Soup

I love a good Tuscan White Bean Soup, so this is my rendition. I hope you like it.

Red, White & Greens Soup

Combine and simmer together for about 15 minutes or until potato and onion are softened:
4 Cups Basic Vegetable Stock
1 Can Diced Peeled Tomatoes
1 Russet Potato chopped in 1/4 to 1/2 inch dice
1/2 Cup Sweet Onion chopped in 1/4 to 1/2 inch dice
1 palm full of Parsley
1/2 tsp Thyme
1 tsp Basil

Add greens, stir and simmer gently for 5 minutes:
1 Cup chopped Kale, stems removed
2 Cups chopped Spinach

Add remaining ingredients and let rest to fully develop flavors:
2 tsp Sea Salt
1/2 tsp Lemon Pepper
1 1/2 tsp Balsamic Vinegar
1 cup cooked Quinoa pasta shells
1 can small white beans, drained and rinsed

Basic Vegetable Stock

Preparing 12 cups of Vegetable Stock is the first thing I do at the beginning of each week. It serves as the base of most of my recipes and also can be used when preparing rice, cooking lentils, barley or farro.

Basic Vegetable Stock

Fill large stock pot with:

1-2 large carrots scrubbed & broken up into several pieces
1/2 celery heart coarsely chopped or broken up, including the root & leaves
1 Vidalia or sweet onion quartered, skin and roots included
1 - 2 handfuls dried wild mushrooms or 6 oz fresh mushrooms
1 corncob (shave corn off & use later for soup)
1 large palm full of Italian Herbs (oregano, basil, parsley)

Fill stock pot close to top with water and simmer for a couple hours. Let stand until cool. Strain into refrigerator safe, tight sealing container.