1. Put escarole, garlic, onions, spinach, zucchini, red pepper, fennel bulb, vegetable broth, diced tomatoes, red pepper flakes, thyme and oregano into a large soup pot; stir to combine. 2. Cover and bring to a boil over high heat. 3. Reduce heat to low, and simmer, partly covered, for about 10 minutes. 4. Stir in salt, black pepper, parsley and basil. Serve. 5. Serving Size: about 1 cup. ---------------------------------------------------------------------------
Nutrition
Ingredients
