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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
- 1 bunch green onions sliced (set aside dark green part)
- 1/4 cup yellow onion diced
- 1 celery stalk diced
- 1 garlic clove sliced
- 2 pinches herbs de provence
- 1 bay leaf
- 1 tablespoon extra virgin olive oil
- 2 cups vegetable or chicken broth
- 2 cups water
- 1 new potato diced
- 1 pinch salt to taste
- 1 handful green beans sliced
- 2 cups kale torn into bite size pieces
- 1 zucchini sliced into half moons
- 1/4 cup frozen peas
- 1 cup baby spinach chopped
- 1 pinch cracked pepper
- 1 tablespoon grated Parmesan or Parmela nut cheese
- 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).
- This recipe was entered in the contest for Your Best Dark, Leafy Greens