White Bean and Kale Tomato Soup with Turkey Tail Mushroom
White Bean and Kale Tomato Soup with Turkey Tail Mushroom (Vegan, Gluten Free, Grain Free)
Ingredients:
- 1/2 medium onion chopped
- 2 carrots
- 2 celery sticks
- 1 tbsp olive oil
- 2 garlic cloves minced
- 1 can chopped diced tomatoes
- 2 tbsp tomato paste
- 1 tsp oregano
- 1 tsp Turkey Tail Extract
- 4-6 sprigs fresh thyme
- 2 tsp lemon
- 6 cups of water
- 4 cups kale
- 1 can white beans
- Salt and pepper to taste
Directions:
- Heat olive oil over medium heat in a large soup pot. Add onion, celery, and carrots. Cook until slightly softened, about 6 minutes. Add salt and pepper to taste. Add in your garlic and sautΓ© for 1 min. Stir in the tomatoes and cook for another 5-10 minutes, adding a pinch of salt.
- Next add the water, tomato paste, turkey tail, and oregano. Stir in slowly until well mixed. Bring to a boil. Add in the thyme, cover and simmer for 5 minutes.
- Add in the kale and lemon juice and simmer for 5 additional minutes. Gently stir in the beans and heat through for 3-4 minutes. Turn off heat and let cool.
- Serve and enjoy your delicious white bean and kale tomato soup with Turkey Tail Extract.
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