2 cups escarole, chopped 2 cloves minced garlic 1 cup chopped onions 2 cups baby spinach 2 small cubed zucchini 1 medium pepper chopped 1 fennel bulb, thinly sliced 6 cups vegetable broth 28 oz can of diced tomatoes, preferably fire roasted 1/4 tsp crushed red pepper flakes 2 tsp fresh thyme, finely chopped 3/4 tsp table salt 1/4 tsp black pepper 1/4 cup parsley chopped 1/4 cup basil chopped

Saute onions, zucchini fennel and peppers for 3-5 minutes. Add escarole and saute until wilted, then spinach until leaves are wilted. Add tomatoes, broth, pepper flakes, thyme and oregano and simmer for 15-20 minutes. Stir in salt, pepper,parsley and basil.

Toss in white beans or chopped shrimp for a heartier soup. Sprinkle on parmesan cheese for extra flavor.