White Bean and Kale Tomato Soup with Turkey Tail Mushroom

White Bean and Kale Tomato Soup with Turkey Tail Mushroom (Vegan, Gluten Free, Grain Free)

Ingredients:

• 1/2 medium onion chopped
• 2 carrots
• 2 celery sticks
• 1 tbsp olive oil
• 2 garlic cloves minced
• 1 can chopped diced tomatoes
• 2 tbsp tomato paste
• 1 tsp oregano
• 1 tsp Turkey Tail Extract
• 4-6 sprigs fresh thyme
• 2 tsp lemon
• 6 cups of water
• 4 cups kale
• 1 can white beans
• Salt and pepper to taste

Directions:

1. Heat olive oil over medium heat in a large soup pot. Add onion, celery, and carrots. Cook until slightly softened, about 6 minutes. Add salt and pepper to taste. Add in your garlic and sauté for 1 min. Stir in the tomatoes and cook for another 5-10 minutes, adding a pinch of salt.
2. Next add the water, tomato paste, turkey tail, and oregano. Stir in slowly until well mixed. Bring to a boil. Add in the thyme, cover and simmer for 5 minutes.
3. Add in the kale and lemon juice and simmer for 5 additional minutes. Gently stir in the beans and heat through for 3-4 minutes. Turn off heat and let cool.
4. Serve and enjoy your delicious white bean and kale tomato soup with Turkey Tail Extract.

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