Place a large pot over medium heat. Add ¼ cup of broth, onion, garlic, and celery to a pot and saute for 2 to 3 minutes.
Next, add 4 cups of broth, white beans, zucchini, tomatoes, kale, tarragon, basil, oregano, sea salt, and sea vegetable soup mix (optional) to your pot and mix together. Simmer on low for 35 minutes.
Once done, serve garnished with fresh parsley. This is great served withSpelt Cornbread, Cucumber Chickpea Tomato Salad, or tortilla chips. This recipe will keep in the refrigerator for 3 to 4 days. It can be frozen for up to 2 months
BROTH. This is an oil free recipe which is why it's sauté' in broth. But if you are not oil free, you can use your preferred oil instead.
SEA VEGETABLE SOUP MIX. This mix I got from Atlantic Holdfast Seaweed Company and it is a mix of wakame, sugar kelp, and kombu. You can skip this or replace with any of these seaweeds individually.