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INGREDIENTS

2 tablespoons Olive oil
2-3 Med. Onions ; Chopped
3 Clove Garlic ; Chopped
3-4 Carrots ; Diced
3-4 Stalks Celery ; Chopped
2 cups Broccoli or cauliflower ; Chopped small
6 Big leaves Kale, chard, or collards (or all 3) ; Stemmed and chopped
1-2 Cups Summer squash (optional) ; Diced
1-2 Cups Cannellini or chick peas ; Canned, drained & rinsed
1 Large can Whole plum tomatoes ; Chopped
1 Handful Parsley and basil ; Chopped
Dash Salt & pepper
Water or broth
1 2" x 2" Parmesan rind
1 Dash Crushed red pepper

Servings

INSTRUCTIONS

Saute onions and garlic. Add carrots and celery and

cook until tender. Add squash and broccoli. When tender,

add leafy greens and herbs. Allow to wilt; add tomatoes

and beans, cover. When tomatoes are soft, cover in water

(or broth) by 1/2", add parmesan rind and red pepper.

Simmer for 1-2 hours. Done!

From: "A Way To Garden" web-site, 9/21/13

NOTES

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Nutrition

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Serving Size: 1 Serving (33g)
Recipe Makes: 6 Servings

Calories: 14
Calories from Fat: 10 (71%)

Amt Per Serving		% DV

	Total Fat 1.1g	2 %
	Saturated Fat 0.2g	1 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 1.6mg		0 %
Potassium 10.4mg		0 %
Total Carbohydrate 0.8g		0 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 0.8g
Protein 0.2g		0 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 14

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