Make this hearty vegetable bean soup in less than an hour. It's packed with robust flavors and tastes like it's been simmering on the stove top for hours.
Pour the grape seed oil in a large stock pot. Swirl around and place on high heat. Add in the carrots, celery, onion, kale and garlic. Mix well and then add in 1 cup of the chicken stock. Place a lid on the stock pot and cook on high for 10 minutes until vegetables begin to be tender. Mix a few times during the 10 minute cooking time. If the broth starts to absorb into the vegetables and the pot begins to become dry feel free to add in a little more chicken stock.
Next add in the chopped green beans, shredded cabbage, tomatoes, and mushrooms. Season with salt, black pepper and italian seasoning. Pour the chicken stock into the stock pot and mix well. Reduce heat to medium. Cook for 10 additional minutes.
Then add in kidney, garbanzo, and cannelini beans. Mix well and cook for an additional 10 minutes. Remove from heat, ladle into bowls, and enjoy.