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
•
2 cups fennel bulbs, thinly sliced (one bulb)
•
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
Go To Recipe