Categories: soups

Ingredients

• 2 Tbsp olive oil
• 1/4 c thinly sliced onion (1/2 small)
• 1/2 c thinly sliced celery (1 rib)
• 1/2 c thinly sliced carrot (1 large)
• 1/2 c thinly sliced parsnip (1 medium)
• 2 garlic cloves, diced
• 1 leek, washed well and thinly sliced
• 1/4-1/2 tsp salt, to taste
• 1 c kale, washed and well copped
• 1 c collard greens, washed and well chopped
• 1 c shredded cabbage
• 1 15-oz can diced tomatoes and juice
• 1 15-oz can great northern beans
• 1 qt vegetable broth
• 1 tsp thyme
• 1/4-1 tsp coarse black pepper, to taste
• 1 whole bay leaf
• 1/4 - 1/2 c Parmesan cheese, optional

Directions

1. Heat the olive oil over medium-high heat in a large Dutch oven or stock pot. Add the onion, celery, carrots, parsnips, garlic and leek. Sprinkle with a little salt, and saut until soft.

2. Add the chopped greens and stir to coat. Reduce the heat to low, cover and cook until the greens are wilted and soft.

3. Add the tomatoes and beans. Increase the heat and bring up to a simmer.

4. Add the broth and bring back up to a simmer.

5. Add the thyme and pepper, stir. Add the bay leaf. Cover, reduce heat and simmer for at least 30 minutes.

6. Additional flavor may be added by turning off the heat and letting stand, covered for at least an hour before serving. Remove bay leaf and serve with a sprinkle of fresh Parmesan cheese, if desired.

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