Kitchen Sink Green Soup

• 1 bunch green onions sliced (set aside dark green part)
• 1/4 cup yellow onion diced
• 1 celery stalk diced
• 1 garlic clove sliced
• 2 pinches herbs de provence
• 1 bay leaf
• 1 tablespoon extra virgin olive oil
• 2 cups vegetable or chicken broth
• 2 cups water
• 1 new potato diced
• 1 pinch salt to taste
• 1 handful green beans sliced
• 2 cups kale torn into bite size pieces
• 1 zucchini sliced into half moons
• 1/4 cup frozen peas
• 1 cup baby spinach chopped
• 1 pinch cracked pepper
• 1 tablespoon grated Parmesan or Parmela nut cheese

1. Place first seven ingredients into soup pot and saute over medium low until onions and celery soften.
2. Add broth, water and diced potatoes and bring to a simmer. Continue simmering until potatoes are nearly done (about 15 minutes). This is a good point to taste and add a pinch of salt if needed.
3. Add kale and green beans, bring back to a simmer for 2 more minutes.
4. Add zucchini, frozen peas, the remaining sliced green onions and simmer for 3 more minutes. Remove from heat, cover and add baby spinach until wilted.
5. Spoon into bowls and garnish with cracked pepper and cheese (optional).

green onions, yellow onion, garlic, herbs, bay leaf, extra virgin olive oil, vegetable, water, salt, handful green beans, zucchini, frozen peas, baby spinach, cracked pepper

Taken from food52.com/recipes/26137-kitchen-sink-green-soup (may not work)