2 cupschopped hardy greens of choicesuch as spinach, kale, swiss chard
1/4 cupgrated Parmesan or nutritional yeastor to taste
Instructions
In a large sauce pot over medium heat add oil and saute onions for about 3 minutes or until softened. Add in garlic and celery and continue to saute for an additional 3-5 minutes so celery slightly softens.
Add mushrooms and stir coating them in the oil, adding more oil if necessary. Let cook for about 5 minutes. A little browning is ok.
Add in tomato paste, broth or stock, thyme and oregano. Season with salt and pepper. Bring to boil and then reduce to simmer for about 15 minutes until all vegetables are tender.
If adding hardy greens, stir in at the very end of cooking to just wilt through.
Stir in your vinegar and taste. Season with more salt and pepper if necessary. If using Parmesan you can add this now.