Wintertime Comfort Soup

1 T. extra-virgin olive oil
4 T. flax oil
2 onions, cubed
garlic, meduim or large clove crushed
2 carrots, peeled and chopped
2 celery stalks, chopped
1/2 lb button mushrooms, sliced
1 1/2 c. red wine
1 can red kidney beans, drained
1 pkg firm tofu, rinsed and diced
3 3/4 c. vegetable stock
1/2 lb green beans
4 T. tomato paste
1 T. parsley, chopped
1/2 t. sea salt
1/2 t. pepper
1 t. dried oregano
1/2 t. dried thyme
1/4 t. grated nutmeg

Cut carrots and onions in cubes. Mince garlic. Sauté onions, then, garlic and finally carrots in extra-virgin olive oil on medium heat. Add tofu and celery and sauté. Add liquid vegetable stock and bring to a boil. Add tomato paste, wine, kidney beans, and mushrooms. When this starts to boil, turn heat to low. Season soup with salt, pepper, and herbs to flavor and stir. Let soup simmer for about 10 minutes and then turn off heat. Garnish with parsley. Add the flax oil just before serving. Serves 6

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