Ingredients

The following ingredients have 4 Servings
  • 2 Tbsp olive oil
  • 1 large shallot (peeled and thinly sliced)
  • 2 cloves garlic (minced)
  • 1 thumb sized piece of fresh ginger (peeled and grated)
  • 32 ounce carton of Swanson® Unsalted Chicken Broth
  • 1 large carrot (peeled and thinly sliced)
  • 1 medium golden beet (or several baby beets, peeled and sliced)
  • a handful of small broccoli florets
  • a handful of small cauliflower florets
  • 1 hot chili pepper (I used a Serrano pepper, sliced (optional))
  • a handful of pea pods (any type, halved if large)
  • several mushrooms (sliced)
  • a handful of shredded red cabbage
  • 1 bell pepper (any color, cut in strips)
  • salt and black pepper to taste
  • handful of baby kale and or spinach leaves
  • handful of small grape tomatoes (cut in half)
  • a sprinkling of grated Parmesan or other hard Italian cheese

Instruction

  • Heat the olive oil in a large heavy bottomed pan. Gently saute the shallot, garlic, and ginger for a few minutes until softened.
  • Add the broth to the pan and bring up to a simmer. Add the carrots and beets and simmer for several minutes.
  • Add in the broccoli and cauliflower florets and the hot pepper, if using, and simmer for another couple of minutes. The veggies should be just barely tender. If not, cook a little longer.
  • Next go the pea pods, mushrooms, red cabbage, and bell pepper. Bring back to a boil and then turn down the heat again, these veggies don't require much cooking at all. Season to taste with salt and black pepper.
  • When you are ready to serve, throw in the leafy greens and the tomatoes and give everything a stir.. Garnish each bowl with a sprinkle of cheese.