This recipe is good for lunch, dinner, or for a snack. It is a another fantastic way of getting a good serving of green, leafy vegetables. Yield: about 6 servings

Ingredients

• 4 Tablespoons olive oil (or use water and steam fry)
• 1 Fennel bulb
• 2 - 3 Celery stalks
• 1 Onion (red or yellow)
• 2 Carrots, 1/2 inch rounds
• 4 Garlic cloves
• 1 Tbsp Italian Herbs
• 1/2 teasp dried Thyme
• 2 cups Russet potatoes, 1/2” cubes
• 6 cups water or vegetable broth
• 28 oz Plum Tomatoes, cut up
• 1 1/2 cups Cannellini beans, rinsed & drained
• 1 bunch Dinosaur Kale (Savory cabbage or Swiss chard) chopped
• 2 Zucchinis , 1/2 inch rounds
• salt (1-2 teasp) & pepper
• Whole Wheat Sourdough bread, diagonally sliced 1/2” thick, toasted

• 2 Tbsps each fresh basil & parsley, chopped

  (Opt:.Soy Parmesan cheese, grated)

Instructions

Add chopped vegetables and herbs to heated oil/water. Stir, cover and cook 8-10 minutes over medium heat. Do not brown.

• Add potatoes and vegetable broth and simmer for 15 minutes.
• Add tomatoes and beans and bring back to simmer.
• Add kale and zucchini and simmer for 2-3 minutes only.

Season with salt and pepper, as needed Brushed bread with olive oil and sprinkle with fresh or powdered garlic. Place in soup bowl and ladle soup on top. Garnish generously with basil and parsley before serving, (or stir into soup right before serving).