1 tbsp EVOO
1 sweet onion
2-3 cloves garlic, minced
1 inch knob ginger grated
1 cup chopped celery
1 cup chopped carrots
1 tsp oregano
1 tsp s + p, to start
3-4 tbsp fresh chopped basil
1/2 tsp cayenne pepper
2 cups chopped mushrooms
1/2 large head chopped green cabbage
2 cans diced tomatoes
1 can cannellini beans, rinsed & drained
8 cups bone broth
2 cups spinach or any green of your choice!
2.5 tbsp fresh lemon juice, more to taste
Banza (or whole wheat) pasta (more or less to liking!)
Toppings: avocado, basil, nutritional yeast
In a large pot or dutch oven, heat EVOO over medium heat. Add the onion, celery, and carrots and sauté for five minutes. Add the garlic and ginger and sauté a few minutes longer. Add oregano, basil, and cayenne pepper and sauté 1 more minute.
Add cabbage and mushrooms to pot and sauté for 10 minutes. Then add the tomatoes, bone broth, and beans and bring to a simmer and then slight boil, stirring occasionally. Add the greens, lemon juice, and pasta. Reduce to a low simmer and and cook for roughly 30 minutes or so. Top with avocado, basil and nutritional yeast! Mmmm!