Whole30 Recipe: Italian Vegetable Soup

2 c. escarole, chopped
2 c. baby spinach
2 small zucchini, cubed
1/2 fennel bulb, thinly sliced
1 red pepper, chopped
1 onion, chopped
1 cloves garlic, minced
6 c. vegetable broth
28 oz. canned tomatoes
1/2 tsp. dried thyme
1/2 tsp. dried oregano
1/4 tsp. red pepper flakes
salt and pepper
1/4 c. fresh parsley, chopped
1/4 c. fresh basil, ripped


Combine all ingredients except parsley and basil in a large soup pot (if you're adding protein--see below for shredded chicken instructions--I would add that now). 
Cover and bring to a boil over high heat. 
Reduce heat and simmer, partly covered, for 10-15 minutes or until all vegetables are soft. 
Stir in parsley and basil and serve. 

Reheats well in the microwave and makes a TON of soup! 
Feel free to add more veggies or broth depending on your preferred soup ratio.

You could definitely add shredded chicken (I cook chicken breasts in the crock pot with water, salt, and pepper on low for 8 hours) to the soup to give it some more protein.