1. -Brown ground meat in large sauce pot (6 quart with a lid). 2. -Turn heat to low and layer the following vegetables on top of meat according to cooking time: carrots, onions, fennel, kale, chard, mushrooms. 3. -Place the lid on the pan and allow vegetables to steam for about 20 minutes; then, fill up the pot with enough broth to completely cover the vegetables, you can add tomatoes at this time. 4. -Cook until the carrots and fennel are tender, then add rinsed and drained garbanzo beans. 5. -Place the fresh spinach in the bottom of your serving bowl and spoon the soup on top. The spinach should stay green and be simply wilted. This gives the soup a fresher taste. ---------------------------------------------------------------------------
Nutrition
Ingredients
