Greenfield Village Dandelion Soup

• 1 cup celery, diced
• 1 cup carrot, diced
• 1 cup onion, diced
• 4 tablespoons fresh basil, minced
• 2 tablespoons fresh oregano, minced
• 1 tablespoon cumin
• 4 tablespoons garlic, minced
• 1 tablespoon vegetable oil
• 4 cups dandelion greens, chopped
• 4 cups spinach, chopped
• 8 cups vegetable stock
• 1 bay leaf
• 1 cup corn kernel
• 2 cups white beans, cooked
• 1 cup potato, diced
• 1 teaspoon salt
• 1 teaspoon black pepper

1. Saute the celery, carrot, onion, basil, oregano, cumin and garlic in the vegetable oil until tender. Add the stock, bay leaf, corn, beans and potatoes and simmer until the potatoes are tender. Season with salt and pepper.

celery, carrot, onion, fresh basil, fresh oregano, cumin, garlic, vegetable oil, dandelion greens, spinach, vegetable stock, bay leaf, corn kernel, white beans, potato, salt, black pepper

Taken from www.food.com/recipe/greenfield-village-dandelion-soup-396721 (may not work)