aquacotta (with additional veggies)

6 carrots, chopped
3 stalks celery, chopped
1 lg onion, chopped
10 mushrooms, sliced
1 tsp coconut oil
kale, 1 bunch, torn (about 6 cups chopped)
1 canned whole peeled tomatoes, tomatoes chopped and liquid reserved
6 fresh broccoli spears (1 small head) chopped
6 cups water
Parmigiano Reggiano Cheese rind (optional; enhances flavor and does not melt all into soup)
red pepper flakes to taste
salt & pepper to taste

Saute in the coconut oil all chopped vegetables except for kale and tomatoes. After about 10 min, when veggies are softened, stir in red pepper flakes to taste (avg. 1/2 tsp.) and a little salt & pepper. Add the chopped tomatoes and cook for 5 minutes more. Add the reserved tomato juice, water, kale, and optional Parmesan rind. Bring to a boil and simmer, partially covered, for 45 minutes. Remove rind and season to taste with more salt & pepper. Serve with crusty bread and freshly grated Parmigiano.

Number of Servings: 8

Recipe submitted by SparkPeople user EXODUS1511.