This thick soup is a great winter warmer and the chunks of portobello mushrooms give it a great texture. Substitute the rice pasta with rice or any other grain of your choice. Serves 2-3

Ingredients
4 large portobello mushrooms, sliced
1 yellow onion, chopped
1 cup diced tomatoes
2 handfuls kale; washed, massaged, and chopped
mushroom (or chicken) broth, enough to cover the ingredients and to cook the pasta (about 3 cups)
1 cup black beans
handful brown rice pasta (optional)
salt
freshly ground black pepper (as much as desired)
garlic, minced or powder

Sauté the onion for about 5 minutes until translucent. Add the large slices of mushroom, allow to brown and then chop into irregular, large sized pieces using a wooden spoon. Sprinkle with salt and ground black pepper. Add in the garlic and sauté slightly.
​Add the diced tomatoes, black beans, pasta, and broth. Allow to simmer until the pasta is cooked through. As an option, a few tablespoons of a hearty red wine will round out the flavors (the alcohol will cook off).
Toss in the kale, allow to wilt, and serve!
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