Source: Clean Food by Terry Walters
1 thumb size piece of kombu
2 TBL olive oil
4 garlic cloves, minced
1 cup chopped onion
1 TBL dried basil
2 tsp dried oregano
1/4 tsp dried rosemary
1 1/2 cups cooked chickpeas
1 1/2 cups cooked small white beans
1 1/2 cups cooked aduki beans (or pinto beans)
4 cups of diced tomatoes (with juice)
1 bunch kale, chopped into bite size pieces
2 cups water or vegetable stock
1/4 cup lemon juice
Salt and pepper to taste
1/4 cup chopped parsley
Over medium heat, saute garlic and onion in the olive oil until soft.
Add basil, oregano, and rosemary. Stir well.
Add all the cooked beans, tomatoes, kale, kombu, and water (or stock).
Bring to a boil then reduce heat to a simmer.
Add lemon juice, salt, and pepper.
Cover and cook for 45 minutes.
Serve hot with parsley garnish.