Fresh Mushroom and Tomato Soup

Ingredients:
Fennel, 1 bulb
Kale, 3 cup, chopped
Leeks, 3 leek
Olive Oil, 2 tbsp
Unico Crushed Tomatoes, 3 cup
Basil, dried, 5 tbsp
Mushrooms, fresh, 4 cup, pieces or slices
Homemade No Sodium Vegetable Stock, 3 cup
Pepper, black, 1 tbsp
Salt, 1 tsp

Add salt sparingly while vegetables sautee - salt and pepper to taste once all ingredients have been added.

Chop all vegetables and sautee with olive oil. Add vegetable stock occasionally to deglaze. When all vegetables have cooked down and mushrooms have a little colour, add remaining stock and crushed tomatoes.

Bring to a boil and then simmer for 90 minutes on low.

Serving Size: Makes 6 large portions

Number of Servings: 6

Recipe submitted by SparkPeople user KWANGAWOO.