Hearty Tuscan vegetable chowder

Directions

1. 1
   Heat oil in a large saucepan.
2. 2
   Add onion, carrots and celery.
3. 3
   Saute 5 minutes until onion is translucent.
4. 4
   Add broth, tomatoes and juice, beans, TVP, garlic, fennel and thyme. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
5. 5
   Stir in kale, green beans, salt and pepper. Simmer, covered, 10 minutes or until vegetables and TVP are tender. Yields about 1 1/2 cups per serving. (Note: Store in refrigerator for up to 4 days or freeze for future consumption.)