A healthy pot of veggie soup!
2/3 cup of olive oil
1 medium sweet yellow onion, chopped
1 chopped leek
2 cloves of finely chopped garlic
4 peeled carrots or 2 ish cups of baby carrots
3 celery stalks chopped
a generous handful of fresh roughly chopped parsley
1 fennel bulb, cut out the core at the bottom and use all white parts, chopped
A stalk (bunch) of washed and chopped rainbow chard
A stalk (bunch) of washed and chopped Tuscan kale (you can use any kind, I like the deep green if available)
2 handfuls of spinach
Half of a tube of tomato paste or small can
8–10 Cups of chicken broth
2 cans of garbanzo beans
oregano, thyme, rosemary, pinches of each (dried or fresh)
pinches of kosher salt and pepper to taste
Italian blend cheese for garnish
half of a squeezed fresh lemon
Heat oil and saute onions, leek, carrots, garlic, celery, fennel and parsley about 5 minutes.
Add tomato paste and herbs and stir well
Add chicken broth, beans, chard, kale and spinach
Cook for about 5-10 minutes on low…don’t cook too long so that your veggies still have texture and don’t turn to mush.
Garnish with Cheese
Share a warm bowl with your quarantine crew. Stay safe and healthy. XO
Keywords: soup, quarantine soup, greens, kale, rainbow chard, spinach, healthy soups, warm soups,