heat 1 tbsp olive oil, 1 tsp fresh rosemary, 1/4 tsp fresh thyme, 1 purple or green basil leaf in a large soup pan - then add:

2 chopped green onions, 2 diced carrots, 1 stalk, or 2 small stalks of celery with tops - chopped, 3 cups spinach chard (or spinach) chopped, 1 cup cabbage chopped, and 2 cups of water, heat on medium-high until it begins to simmer, then lower heat to medium and add 1 tbsp chopped fresh parsley, 2 cups cooked navy beans, 2 more cups water - simmer for 10 to 15 minutes, or until veggies are vibrant but tender

finally, add 1 tsp sea salt, 1 cup plain soymilk, and 1 tbsp fresh fennel as garnish - season with braggs liquid aminos to taste and serve with fresh baked bread!




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