b'Pura Vida Vegetable Soup4 servingsIngredients2 tablespoons olive oil (or avocado3 cups of chicken or vegetable brothoil, coconut oil or ghee)cup full-fat canned coconut milk1 small onion, peeled and diced 3 tablespoons of tomato paste INNOVATION1 carrot, peeled and diced2 celery ribs, diced4 cloves of garlic, peeled and pressed STARTS HERE1 teaspoon freshly grated ginger1 small zucchini diced 1 teaspoon freshly grated turmericCome learn about1 small potato, diced (orteaspoon ground) our career-empowering10 string beans, sliced into bites 1 sprig fresh thyme orteaspoongraduate programs,4 large leaves of kale, shreddeddriedscholarships andfinely pinch of red pepper flakes Seton Halls supportive3/4 cup canned garbanzo beans,juice of half a lime community.rinsedsalt and pepper to taste1 can (14.5 ounces) of diced toma-toes with their liquidInstructions1.In a large pot, sautGRADUATE the onions, carrotsOPEN HOUSE and celery in oil toSATURDAYREGISTERFEBRUARY 21soften, stirring inter- TODAY! 123 p.m.mittently for 7 to 10 minutes.2.Add the zucchini, po-tato and string beans and continue stirring for 5 more minutes. Coming NEXT in the Matters MagazineHearth + Home Issue 3.Add garlic, ginger,Specialturmeric, thyme and red pepper flakes and 4.stir until and cookNonprofituntil fragrant, about 30 seconds.Add tomatoes, broth, coconut milk and tomato paste and stir to 5.combine. Feature:Add the kale and garbanzo beans, salt and pepper and bring to a gentle boil.6.Reduce heat and simmer, covered, for 20 minutes. LOVE IN ACTION7.Remove the fresh herb sprig if using. Adjust seasonings and add lime juice.8.Serve in bowls garnished with fresh herbs or a slice of lime. Tell us what love has to do with your work.ISSUE OUT:Garbanzos, potatoes and stringMarch 13beans make this wintry version filling. Ginger, turmeric and co- Deadline:conut milk bring the warmth. Contact your MattersFeb. 23salesperson for more details or visit mattersmagazine.comfood matters /37'