Kitchen Sink Green Soup

January 20, 2014
0 Ratings
  • Serves 4
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

What You'll Need
  • 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
  1. Place first seven ingredients into soup pot and sauté over medium low until onions and celery soften.
  2. 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.
  3. Add kale and green beans, bring back to a simmer for 2 more minutes.
  4. 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.
  5. Spoon into bowls and garnish with cracked pepper and cheese (optional).

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