White bean and kale soup; spelt stromboli with roasted pear, portabello, red pepper and spinach

White bean and kale soup (cannelini beans, dinosaur kale, vegetable soup stock, oregano, basil, rosemary, thyme, black pepper, tomatoes) garnished with nutritional yeast.

Spelt stromboli (spelt flour, sea salt, yeast, herbs de Provence) with roasted pear, portabello, red pepper and spinach (evoo/flax oil, sea salt, rice wine vinegar, nutritional yeast).

This is basic soup and sandwich combination. Stromboli is sort of like a white calzone (no red sauce) and it tends to be long like a baguette rather than a folded-over pizza (which makes it easier to eat with the hands). Typically, it's served with a side dish of, or sometimes sauced with, marinara. In this case, I added more tomato to the soup than I normally would.