Kale and Bean Soup

• 34 cup diced onion
• 1 12 cups oyster mushrooms
• 2 medium tomatoes, diced
• 8 large kale leaves, roughly shredded
• 1 (15 ounce) can white kidney beans
• 3 tablespoons tomato paste
• 14-12 cup low sodium soy sauce
• 3 tablespoons dried oregano
• crushed red pepper flakes
• 1 vegetable bouillon cube
• 8 ounces cooked macaroni (optional)

1. Saute onions.
2. Add chopped mushrooms and kale.
3. When cooked add the diced tomatoes (keep in large chunks.
4. ).
5. Add one drained can of beans and fill the can with water twice, adding to the pot.
6. When brought to a simmering boil, add spices (bullion, tomato paste, soy sauce, oregano and red pepper.
7. ).
8. Taste and add more spice as needed.
9. Some prefer adding salt at this point, but I don't.
10. Right before serving add macaroni so it doesn't soak up too much of the water.
11. Serve with shaved Parmesan on top.

onion, oyster mushrooms, tomatoes, kale leaves, white kidney beans, tomato paste, soy sauce, oregano, red pepper, vegetable bouillon cube, macaroni

Taken from www.food.com/recipe/kale-and-bean-soup-438710 (may not work)