Ingredients:
- 1 bag 15 bean blend - if it comes with a seasoning packet - discard the seasoning packet
- 1 tbls olive oil
- 1 cup onion chopped
- 1 cup fennel bulb chopped
- 3/4 cup carrot chopped
- 3/4 cup celery chopped
- 1 1/2 teaspoon Basil
- 3 garlic cloves, minced
- 2 cups chopped zucchini
- 6 cups kale chopped
- 3 cups water
- 2 tablespoons tomato paste
- 3 14 oz cans fat-free, less sodium chicken broth
- 1 14.5 oz can petit-diced tomatoes - undrained
- 2 5.5 oz cans Hot and Spicy V8 juice
- 1/4 teaspoon crushed red pepper
- salt and pepper to taste
Directions
- Sort and wash beans
- Place in a large bowl and cover with water two inches above beans; cover and let stand 8 hours -OR- follow the directions on the bag for the quick preparation which involves boiling water and allowing to stand for at least an hour
- Place beans in a large saucepan, and cover with water to three inces above beans; bring to a boil. Reduce heat; simmer 1 1/2 hours or until tender. Drain.
- Heat oil in a large Dutch oven or soup pot over medium high heat. Add onion, fennel, carrot, celery, basil, garlic and a dash of salt and pepper - saute 4 minutes or until onion is tender
- Add zucchini - saute 3 minutes
- Add kale -saute until kale wilts (about 2 minutes)
- Add 3 cups water, tomato paste, broth, tomatoes, v8 juice, red pepper flakes and bring to a boil
- Cover, reduce heat and simmer 30 minutes
- Add beans; simmer - uncovered 30 minutes (until beans are tender - if they weren't already)
- Taste and adjust seasonings to taste
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