Green Soup

Vegetable soup with turnip greens, zuchinni, carrots and lots of fresh herbs

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 2  ounces pancetta
• 2  tablespoons olive oil
• 3  shallots, sliced
• 2  vegetable bouillon cubes
• 1  pinch  chili flakes
• 2  tablespoons dried oregano
• 6  cups water
• 1  carrot, sliced
• 1  large zucchini, halved and sliced
• 1  head  turnip greens, chopped
• 1  small tomatoes, chopped
• 4  scallions, sliced
• 1⁄2 cup parsley, chopped
• 2  tablespoons fresh rosemary, chopped
• 1⁄2 cup basil, chopped
• 1⁄2 lemon
• 1⁄4 cup  shredded parmesan cheese

Directions

1. heat olive oil in stock pot.
2. add shallots and panchetta and sautee until soft but not brown.
3. add chili flakes, oregano and bouillon cubes. heat 2 minutes stirring.
4. add water and bring to boil.
5. add carrots bring heat down to simmer and cook for 3 minutes.
6. add zuchinni tomato and greens cook 5-7 minutes at a simmer.
7. turn off heat and add scallion and herbs.
8. ladel into bowls and top with a squeeze of lemon and parmesian to taste.