1 onion chopped
2 celery sticks chopped
3 carrots chopped
2 tablespoons olive oil
8 cups vegetable broth (I use Imagine brand “no chicken” low sodium broth)
1 lb sliced mushrooms
2 cups finely chopped kale or dark green of your choice
2 teaspoons turmeric
2 15 oz cans garbanzo beans (I like Eden brand)
2 tablespoons tahini (sesame seed paste)
1 large roasted red pepper (I used bottled roasted red pepper)
¼ c parsley chopped
1-tablespoon Italian seasoning herbs
Salt and hot pepper to taste
In large soup pot sauté first 4 ingredients until onion is translucent 3-4 minutes. Add broth, spices, and mushrooms, and one can of beans (undrained) and simmer for 15 minutes. Add roasted peppers, kale, parsley and herbs, simmer 10 minutes or longer.
In a blender combine second can of beans undrained and the tahini, blend until smooth.
Jus before serving add the bean/ tahini mixture.
Salt and hot pepper to taste. Keep warm but do not boil.
Serve with crusty bread.