MB's Green Veggie Soup
1 yellow onion, chopped (about 2 cups)
4 medium zucchini, halved lengthwise and cut in ½ inch ½ rounds
1 cup mushrooms sliced
¼ cup dried porcini mushrooms (if you want)
2 cups baby spinach
2 cups shredded cabbage
¼ cup finely chopped parsley or cilantro, if you want
1 15 oz can cannellini beans
1 cup Morningstar farm crumblers (if you want)
8 cups water
Salt, pepper to taste
2 tbsp olive oil
Saute onion and zucchini in olive oil, add and wilt cabbage (about 10 minutes), then add spinach, parsley or cilantro and mushrooms. Stir and add water, beans and crumblers. Bring to a boil. Turn down heat to a simmer (probably low) Add porcini mushrooms, salt and pepper. Simmer on low with top on for about 1 hour or so, stirring occasionally. Adjust seasonings. Serve with crusty bread or add a couple of cut up cooked shrimp to your soup bowl before adding soup, if you want more protein.