Happy Soup? You may be wondering where this soup got that name. Well, when my youngest son asked me what we were having for dinner, I replied, "I am making a type of vegetable soup, called Minestrone, since daddy is sick it will make him feel better." My son replied, "you mean you are making him happy soup?" Hence the new and improved name for Minestrone!

3-4 stalks organic celery, chopped

1 large or 3 small organic onions, chopped

2-3 organic carrots, chopped

1/2 large red bell pepper, chopped

1/2 bunch organic red kale (or any dark leafy green), stripped from the tough stems and chopped

4 cloves of garlic, minced or crushed

1 14.5 oz. can organic diced tomatoes

1 14.5 oz. can organic garbanzo beans

1/2 cup frozen organic corn (fresh is fine if you have it)

1/2 cup frozen organic peas (fresh is fine if you have it)

1/2 cup frozen shelled organic edamame

2 organic baking potatoes, diced

4 Rapunzel Vegetable Bouillon cubes

8 cups of filtered water

1 bay leaf

1 teaspoon dried thyme

1 teaspoon minced fresh rosemary

1 teaspoon dried oregano

In a large stock pot, saute the onions, red pepper, carrots & celery in some olive oil(one or two swirls around the pot) until the veggies begin to soften. Add the kale and garlic and continue to saute. Add in the bouillon, and mash it up a bit with your spoon. Add the rest of the ingredients and bring to a boil. Turn the heat down to low and simmer until the potatoes are tender. Ladle it into bowls, swirl in a spoonful of pesto if you have it, and be sure to dip some good crusty bread into it!