1 small onion
2 green onions
2 celery stalks
2 carrots
1 zucchini
1 garlic clove, minced
2 leaves of kale or green chard
2 cups broccoli florets
1 Tbsp olive oil
6 cups water
2 vegetable bouillon cubes or 2 Tbps powdered vegetable broth
1/2 cup minced fresh parsley
1 tsp salt
1. Cut vegetables into 1/2-inch dice, except for chard and broccoli; coarsely chop chard and cut broccoli into thin florets.
2. In a large pot, saut� onion, green onions, celery, carrots, zucchini, and garlic in oil. Add salt, water, and bouillon cube and bring to a boil. Simmer, covered, for 5 minutes.
3. Add chard and broccoli to pot. Return to a boil and simmer, covered, for another 5 minutes.
4. Stir in parsley. Cover and remove pot from heat for 2 minutes. Uncover and serve.
Source: adapted from "The American Vegetarian Cookbook" by Marilyn Diamond, 1990, published by Warner
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