Spring Greens Soup
This delicious soup, which is light and full of nutrients, uses some of Spring’s leafy greens as we herald a new growing season.
Source: Veggie Fest
Ingredients
- leeks
- bunches spring onions
- stalks celery, chopped
- quarts vegetable broth, unsalted or low sodium
- ounces baby Portabella mushrooms , cleaned and chopped
- bunches Swiss Chard
- pound spinach, chopped
- can cannellini beans, drained and rinsed, optional
- cooked potatoes, diced , optional
- tablespoon vegetarian chicken bouillon paste
- teaspoon dried tarragon
- Salt and black pepper, to taste