Shelly's Recipe

ITALIAN VEGETABLE SOUP

Category: Soups

2 cups chopped escarole
2 cloves garlic, minced
1 cup onions, chopped
2 cups baby spinach
2 small zucchini, cubed
1 medium red bell pepper, chopped
2 cups fennel bulb, thinly sliced (one bulb)
6 cups vegetable broth
1 (28 oz) can diced tomatoes, preferably fire-roasted
1/4 tsp crushed red pepper flakes
2 tsp finely chopped fresh thyme
1 tsp finely chopped fresh oregano
3/4 tsp salt
1/4 tsp ground black pepper
1/4 cup chopped fresh parsley
1/4 cup fresh basil
1 can chickpeas, drained
Grated parmesan cheese

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. Add chickpeas. Reduce heat to low, and simmer, partly covered, for about 10 minutes. Stir in salt, black pepper, parsley and basil. Serve. Sprinkle each serving with parmesan cheese. Serves 8-10

VARIATIONS: Good with the following as add-ins: cooked Italian sausage, crumbled, cooked orzo or meatballs.