BREAD AND BEAN SOUP

BREAD AND BEAN SOUP

1/4-cup olive oil

1-cup chopped onion

1-cup chopped celery

1 grated carrot

4-cups chopped kale (one bunch)

2 bay leaves

2 sprigs rosemary

4-cups chopped fresh or canned chopped tomatoes

7-cups water

3-unsalted vegan bullion cubes

2-cups cooked or canned beans (cannellini, chick pea, navy)

4 slices of whole-wheat bread torn into chunks

salt and pepper to taste

Heat oil in the bottom of a pressure cooker.  Sauté onion, celery, carrot, kale, and add bay and rosemary. 

Add tomatoes, water, and bullion cubes. 

Bring up to pressure for 3 minutes.  Remove from heat and run water over lid for early release. 

Put the pot back on the heat and bring up to boil.  Add beans and bread and simmer for 5 minuets. Remove bay leaf and rosemary sprig before serving. 

Serve some and freeze some to pull out for a fast one bowl meal.