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
green onions sliced (set aside dark green part)
yellow onion diced
celery stalk diced
garlic clove sliced
herbs de provence
extra virgin olive oil
vegetable or chicken broth
new potato diced
salt to taste
green beans sliced
kale torn into bite size pieces
zucchini sliced into half moons
baby spinach chopped
grated Parmesan or Parmela nut cheese
In This Recipe
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).