Submitted By: DishyDelishy
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2 cup escarole, chopped
2 medium garlic clove(s), minced
1 cup onion(s), chopped
2 cup spinach, baby leaves
2 small zucchini, cubed
1 medium sweet red pepper(s), chopped
1 medium fennel bulb(s), thinly sliced
6 cup vegetable broth
28 oz canned diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp thyme, fresh, finely chopped
1 tsp fresh oregano, finely chopped
3/4 tsp table salt
1/4 tsp black pepper
1/4 cup parsley, fresh, chopped
1/4 cup basil, fresh, leaves
Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot.
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.