Ingredients
-
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
-
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
-
2 cups fennel bulbs, thinly sliced (one bulb)
Instructions
- 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.
- Cover and bring to a boil over high heat.
- Reduce heat to low, and simmer, partly covered, for about 10 minutes.
- Stir in salt, black pepper, parsley and basil. Serve.
- Serving Size: about 1 cup.