Tracee

1 bunch kale
2 carrots
1 leek
1 medium onion
2 cans great northern beans
1 packet spaghetti
1 large eggplant
2 green peppers
2-3 zucchini
2 portabella mushrooms
1 medium onion
1 packet en style seitan
basil
oregano
2 vegan bouillon cubes (Rapunzel is good)
Directions:
Preheat oven to 425 degrees. Slice the eggplant, zucchini, peppers, 1 medium onion, portabella mushrooms, seitan - season with salt, pepper, basil, oregano and coat generously with olive oil and put in oven for about 30 minutes, until soft.

To about 4 or 5 cups of water, add the two bouillon cubes, and when dissolved add roughly chopped kale. (Cooking the kale a bit longer removes the slightly bitter taste). In a pan, sautee the onions, leeks and carrots - - season with salt, pepper, cayenne pepper for heat, basil and oregano. When the onions are translucent, add these veggies to the kale pot. Add the great northern beans also.

Cook spaghetti according to directions.

When the oven roasted veggies/seitan are done, combine with pasta. Allow the soup to simmer for about a half an hour... serve HOT with really good bread or savoury scones.. This is super filling, pretty nutritious and mostly waiting for the flavours to marry in the pot -- makes about 4 generous servings.

Serves: 4-5

Preparation time: ~1 hour

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Trace

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