INGREDIENTS
10
cremini mushrooms
1/4 cup
water
2 tbsps
extra virgin olive oil
1/2
onion
1 tsp
salt
3 cloves
garlic
1 tsp
oregano
1 tsp
thyme
1 tsp
parsley
1/4 cup
tomato paste
2
carrots
1
celery stalk
28 ozs
cannellini beans
14 ozs
canned tomatoes
2 cups
water
2
bay leaves
1 bunch
kale
1/2 cup
peas
1/2 cup
corn
1 tbsp
lemon juice
1 serving
salt & pepper