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