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Winter Minestrone


2 tablespoons olive oil
1 cup chopped onions
2 celery stalks, diced
1/2 cups carrots,diced
1 teaspoon dried oregano
2 teaspoons salt
2 garlic cloves, minced
4 cups greens (kale/collards/chard), cut into ribbons
1/2 teaspoon ground black pepper
1 (14.5 oz) canned tomatoes, in juice
6 cups vegetable broth
1 cups potato, diced to 1/2 cubes
1 cups winter squash, peeled and seeded, diced to 1/2 cubes
1 cups broccoli
1 cups cooked chickpeas


  1. Warm the oil in a large soup pot on medium heat. Add the onions, celery, carrots, oregano, salt, pepper saute for 5 to 7 minutes.
  2. Add the garlic and greens saute until green are wilted, another 5 to 7 minutes.
  3. Add the tomatoes and broth bringing to a boil then simmer for 15 minutes.
  4. Add the winter squash and potatoes, bring back to a boil. Simmer for 10 minutes.
  5. Add broccoli and beans, bringing back to a boil then simmer for another 5 to 7 minutes, until the vegetables are tender and the beans are hot.

Serves 12