Mirepoix Bean Soup

Makes 4 servings

Ingredients:

• 1 tbsp extra virgin olive oil
• 1/2 medium onion, diced
• 3 celery sticks, diced
• 2 small carrots, diced
• 1/2 tsp minced ginger
• 1 tsp minced garlic
• 2 large sprigs of fresh thyme
• 1.5 cup  organic diced tomatoes, juices and all
• 4 cups vegetable broth
• 1 cup cooked pinto beans
• 1 cup cooked red kidney beans
• 2 handfuls of fresh kale
• salt and pepper to taste

Garnish: lemon wedges + chopped fresh italian parsley

Directions:

1. Heat a huge saucepan on medium.
2. Add olive oil once pan is heated. Throw in diced onions, celery and carrots. Saute until onions are translucent and veggies softens.
3. Scoop in ginger and garlic paste. Saute for 2 minutes.
4. Pour in organic diced tomatoes and sprigs of fresh thyme. Stir to combine.
5. Add vegetable broth, beans and give it a good stir. Taste for seasonings and cover to simmer for 10 minutes.
6. Discard sprigs of thyme from hot soup and add handfuls of fresh kale.
7. Serve soup with lemon wedges, a sprinkling of chopped fresh italian parsley and some crusty bread on the side.