Servings:12
2 cups escarole, chopped
2 garlic cloves, minced
1 cup onion, chopped
2 cups Baby Spinach
2 small zucchini, cubed
1 medium red pepper, chopped
2 cups fennel bulbs, thinly sliced (one bulb)
6 cups vegetable broth
28 ounces canned diced tomatoes, preferably fire-roasted
1/4 teaspoon crushed red pepper flakes
2 teaspoons fresh thyme, finely chopped
1 teaspoon fresh oregano, finely chopped
3/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup fresh parsley, chopped
1/4 cup fresh basil
1 Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine.
2 Cover and bring to a boil over high heat.
3 Reduce heat to low, and simmer, partly covered, for about 10 minutes.
4 Stir in salt, black pepper, parsley and basil. Serve.
5 Serving Size: about 1 cup.
Courtesy of www.food.com
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