A 30-Minute Vegan Dinner Loaded with Powerhouse Ingredients!

Ingredients 

1 teaspoon olive oil 

3 garlic clove minced

1 white onion chopped

14 oz crushed tomatoes

24 oz marinara sauce

1/4 teaspoon ground cumin 

3 cups vegetable stock 

2 cups sliced baby portobello mushrooms

2 cups kale, trimmed and chopped

2 (15-ounce) cans chickpeas, drained and rinsed

Crumbled dried oregano 

1 teaspoon cracked pepper 

1 teaspoon cayenne pepper 

1 teaspoon red chili pepper flakes 

Fresh chopped parsley, for garnish

Instructions:

Step 1:

Heat oil in a large pot on medium heat. Add the onion, garlic and saute until tender, about 4 minutes. Add mushrooms and saute for 2 minutes more.

Step 2:

Add the vegetable broth, crushed tomatoes, marinara sauce, and chickpeas.

 Season the soup with cumin, pepper, cayenne, and oregano. 

Cover and cook the soup for 25 minutes.

Step 3:

Add the chopped kale, cover and simmer until wilted, about 2 minutes.

Top with red chili pepper flakes and chopped parsley, if desired. Enjoy!

Nutrition

Fat 3.39g

Protein 6.53g

Carbs. 59.21g

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