Very Veggie Soup

• 2 tablespoons olive oil
• 1 large onion, thinly sliced
• 2 large carrots, sliced
• 2 stalks celery, sliced
• 1 bay leaf
• Kosher salt, freshly grated black pepper and crushed red pepper, to taste
• 4 cloves garlic, sliced
• 1 head of broccoli, florets only
• 2 medium sized zucchini, sliced
• 6 cups baby spinach
• Parmesan rind
• 50 ounces Chicken stock, or to taste (preferably homemade stock)
• 1 15 ounce can cannellini beans, rinsed and drained
• 1/2-3/4 cups assorted herbs, such as basil, rosemary, thyme, parsley or sage, chopped
• Extra virgin olive oil and grated Parmigiano-Reggiano, to taste

1. Heat olive oil over medium flame in large soup pot. Add onion, carrots and celery and bay leaf, season with salt, pepper and crushed red pepper, and saute until soft, about 10-15 minutes. Add garlic and stir to combine.
2. Add broccoli and zucchini and cook for another 10-15 minutes. Toss in spinach leaves, place parmesan rind in soup pot and pour in enough chicken stock to cover vegetables.
3. Simmer soup for about an hour, stirring occasionally and skimming any foam off the surface. Add the beans and fresh herbs, simmer until warm.
4. Take the soup off the flame, remove the parmesan rind and bay leaf, and allow to cool for about 15 minutes. Puree with an immersion blender or food processor.
5. Serve with extra virgin olive oil and parmesan.

olive oil, onion, carrots, stalks celery, bay leaf, kosher salt, garlic, broccoli, zucchini, baby spinach, parmesan rind, chicken, cannellini beans, herbs, extra virgin olive oil

Taken from food52.com/recipes/2444-very-veggie-soup (may not work)