Author Notes: At the end of the week, I often have greens on hand that need to be used ASAP. This soup is the perfect solution, because anything that’s green goes – so feel free to substitute the green things in your fridge for what I had in mine. Just make sure to time it right with long cooking vegetables in first and short cooking vegetables last. —Tomato88
Serves: 4
Ingredients
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1
bunch green onions sliced (set aside dark green part)
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1/4
cup yellow onion diced
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1
celery stalk diced
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1
garlic clove sliced
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2
pinches herbs de provence
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1
bay leaf
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1
tablespoon extra virgin olive oil
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2
cups vegetable or chicken broth
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2
cups water
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1
new potato diced
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1
pinch salt to taste
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1
handful green beans sliced
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2
cups kale torn into bite size pieces
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1
zucchini sliced into half moons
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1/4
cup frozen peas
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1
cup baby spinach chopped
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1
pinch cracked pepper
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1
tablespoon grated Parmesan or Parmela nut cheese
Directions
- Place first seven ingredients into soup pot and sauté over medium low until onions and celery soften.
- Add broth, water and diced potatoes and bring to a simmer. Continue simmering until potatoes are nearly done (about 15 minutes). This is a good point to taste and add a pinch of salt if needed.
- Add kale and green beans, bring back to a simmer for 2 more minutes.
- Add zucchini, frozen peas, the remaining sliced green onions and simmer for 3 more minutes. Remove from heat, cover and add baby spinach until wilted.
- Spoon into bowls and garnish with cracked pepper and cheese (optional).