Ingredients

The following ingredients have 5 Servings
  • 2 tablespoons olive oil
  • 1 onion, diced
  • 1 carrot, sliced or diced
  • 1 medium celery stalk, sliced
  • salt and pepper to taste
  • 5 cups chicken or vegetable broth
  • 1 tsp Italian seasoning
  • 1/2 tsp garlic powder
  • 1 ear corn, kernels removed, with cob reserved (optional)
  • 1 small zucchini, quartered and sliced (optional)
  • 1 cup fresh green beans, sliced or frozen bite-sized pieces
  • 1 cup cold cooked rice, quinoa, barely, lentils, or pasta
  • 2 cups kale or spinach, sliced into ribbons
  • 2 tablespoons chopped fresh parsley

Instruction

  • In large stockpot heat oil over medium heat. Sauté onion, celery, and carrot until onion is just beginning to turn translucent, about 8 minutes. Add salt and pepper to taste.
  • Add broth, Italian seasoning, and garlic to pan and then the corn cob (optional). Bring to a boil and then reduce heat to low. Simmer for 10 minutes.
  • Add corn kernels, zucchini, and green beans and cook until veggies are fork tender. Add rice or cooked grains, pasta, or legumes and cook for 2 more minutes.
  • Remove from heat and add spinach. Season with more salt and pepper if needed. Allow to sit for 5 minutes and then remove corncob. Sprinkle each serving with some fresh chopped parsley. Optional: garnish with cheese and/or crackers.