From the June/July 2018 issue
Serves 4

Ingredients

  • 1/2 cup dried porcini mushrooms
  • 1 TBSP coconut or avocado oil
  • 1 medium-size yellow onion, diced
  • 2 medium stalks celery, diced
  • 2 medium carrots, diced
  • 1 cup white mushrooms, sliced
  • 4 cloves garlic, minced or finely grated
  • 1 TBSP fresh rosemary, finely chopped
  • 1 tsp Italian seasoning
  • 1/2 tsp smoked paprika
  • 2 cups bite-sized broccoli florets
  • 3 cups kale, chopped
  • 1 medium zucchini, diced
  • 1 (14-oz) can diced tomatoes
  • 4 cups chicken or vegetable broth
  • Sea salt and black pepper, to taste
  • Chopped

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