Fresh Vegetable Broth:

• 1 onion, skin on, chopped into large chunks

• 1 carrot, skin on, cut into chunks similar in size to the onion

• 2 celery stalks, cut into chunks

• 2 sprigs of fresh thyme

• 2 garlic cloves, skin on

Optional:

• Handful of mushrooms

• ½ sweet potato, cut into large chunks

• 2”x2” piece of kombu for extra minerals

Instructions:

1. Roasting (Optional): For a soup with a lot of flavor, roast the first five ingredients. If you prefer a lighter soup, skip this step.

2. Prepare Broth: Place the prepared vegetables in a pot, cover with 10 cups of cold water, and add a tablespoon of salt (preferably sea salt or Himalayan salt). Bring to a quick boil, then reduce to a simmer for one hour. Avoid overcooking to prevent bitterness.

 Vegetable and Bean Soup:

• 1 can of beans (or dried beans soaked overnight and cooked with garlic and a bay leaf)

• 1 can of tomatoes (recommended: organic Bianco Di Napoli), crushed by hand

• ½ package of fresh baby spinach, chopped (or kale, or both)

• 1 carrot, peeled and cubed

• 3 cloves of garlic, chopped

• ½ yellow onion, chopped

• ½ tsp dried oregano or basil

• 2 cups of dried pasta, cooked (recommended: Pastaficio)

Instructions:

1. Sauté Vegetables: Sauté the carrots and onions until al dente. Add the garlic and herbs, cooking for about 1 minute.

2. Add Greens: Add the spinach (or kale) and cook for another minute. Season with salt and pepper.

3. Deglaze: Add ½ cup of white wine and let it cook off.

4. Combine Ingredients: Add the crushed tomatoes, beans, and prepared broth. Stir well.

5. Serve: Enjoy your soup! Feel free to add any other vegetables like zucchini, winter squash, or broccoli. Be creative with your spices and herbs.