Name: Fire-Roasted Tomato & Mung Bean Soup
Prep time: 375 min
Cook time: 50 min
Total time: 425 min
Yield: 6
Ingredients: 1 cup dry mung beans ((soaked overnight or 6 hours in cool water // or quick-soaked*)); 3 cups water; 1 strip kombu ((optional // added when cooking for easier digestion)); 3 Tbsp water; 1 small yellow or white onion ((diced)); 4 whole carrots ((thinly sliced)); 2 ribs celery ((diced)); 2 small zucchini ((or similar squash // sliced)); 2 cups green beans ((trimmed // large beans halved)); 1 28-ounce can fire-roasted tomatoes with juices ((or peeled and crushed tomatoes)); 1 quart vegetable broth* ((DIY or store-bought)); 1/4 tsp each sea salt + black pepper ((plus more to taste)); 1 large handful greens of choice ((such as kale or chard // chopped)); Fresh garlic ((minced)); Fresh parsley ((chopped)); Flatbread; Seeded bread ((or gluten-free bread))