Shirataki Rice Minestrone

• 4 tbsp Olive Oil
• 4 clove Garlic
• 2 Onions
• 5 Carrots
• 2 cup Mushrooms
• 4 cup Low sodium broth (vegetable or chicken)
• 1 15 oz can diced tomatoes
• 1 15 oz can tomato sauce
• 1/2 cup White wine
• 1 15 oz can kidney beans
• 2 cup Green beans
• 2 cup Sliced zucchini
• 2 cup Chopped kale
• 1 tsp Dried oregano
• 1/4 cup Chopped fresh basil
• 2 8 oz packs of Shirataki rice

1. Heat a large pot over medium heat and add olive oil, chop up the garlic and sautee for a couple minutes.
2. Chop onions and add them to the pot, stir it all around and let them cook for 3-4 minutes.
3. Chop the carrots and mushrooms (if you're using smaller mushrooms like bunashimeji you don't need to chop them up).
4. Add them to the pot and give it a good stir.
5. Cook for a few minutes.
6. Add the broth, tomato sauce, diced tomatoes and wine and bring the soup to a boil.
7. Stir often.
8. Add the kidney beans, green beans, zucchini and kale.
9. Keep it simmering.
10. Rinse the Shirataki rice in cold water and strain.
11. Add to the pot.
12. Add the chopped basil and dried oregano to the pot, season with salt and pepper to taste.
13. Stir often and let the soup simmer for 40 minutes.
14. Ladle soup into bowls, let it cool a bit and add some shaved Parmesan or whatever else you'd like to garnish with, enjoy!

olive oil, clove garlic, onions, carrots, mushrooms, chicken, tomatoes, tomato sauce, white wine, kidney beans, green beans, zucchini, kale, oregano, fresh basil, rice

Taken from cookpad.com/us/recipes/343140-shirataki-rice-minestrone (may not work)