Ingredients

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