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

2 cup s escarole, chopped 2 cloves minced garlic 1 cup chopped onions 2 cup s baby spinach 2 small cubed zucchini 1 medium pepper chopped 1 fennel bulb, thinly sliced 6 cup s 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.