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Summer Soup
By Pat Crocker, Culinary Herbalist
»2 tbsp (30 mL) avocado or olive oil
»3 onions, chopped
»2 green onions, finely sliced
»2 fresh cloves garlic, finely chopped
»2 short sprigs fresh rosemary, finely chopped
»1 tbsp (15 mL) fresh thyme leaves
»2 carrots, chopped
»6 cups homemade chicken broth
»1 large yellow zucchini, diced
»1 handful green beans, coarsely chopped
»1 cup shucked fava beans
»2 baby bok choy, sliced
»3 kale leaves, sliced
»1 tsp (5mL) salt or to taste
1. In a soup pot, heat oil over medium-high heat. Add onions and sauté for 5 or 6 minutes or until wilted and soft. Stir in green onions, garlic, rosemary and thyme and cook, stirring frequently for 3 minutes. Add carrots and broth, increase heat to high and bring to a boil. Reduce heat and simmer for about 7 minutes or until carrots are crisp-tender.
2. Add zucchini, green beans and fava beans and simmer for 5 minutes or until crisp-tender. Stir in bok choy and kale and cook until wilted. Taste and add salt as required.
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