• 2 Tbsp. extra virgin olive oil
• 1 pound chicken breasts or thighs or substitute tofu for a vegetarian version
• 2 cups leeks or celery or other stalk-y vegetable, diced
• 1-1/2 cups onion (can be spring onions, including greens and bulb), diced
• 3-4 cloves garlic, minced
• 4 cups chicken broth or vegetable broth or water
• 3/4 tsp. fine sea salt
• 3/4 tsp. freshly ground black pepper
• 1 bunch asparagus or broccoli (about 3 cups)
• 2 cups (packed) spinach or kale or beet greens, remove large stalks and roughly chop
• 1 cup packed fresh parsley leaves
• 1/4 cup grated parmesan cheese, plus more for serving

1. Heat oil in large soup pot over medium-high heat. Cut chicken (or tofu) into strips. Add to the pot. Sauté until browned and cooked through (about 5 minutes). Set aside.
2. Add leeks or celery and onions to the pot. Reduce heat to medium and sauté, stirring occasionally, until all is browned and tender. Add garlic. Cook for 1 minute more.
3. Add broth, salt and pepper. Bring to a boil over high heat. Then reduce to a simmer for about 5 minutes. Add asparagus or broccoli and cook until tender (about 5 minutes more). A minute or two in, stir in greens.
4. Chop chicken into bite-sized pieces. Add to the soup. Turn off heat and garnish with parsley and parmesan. Serve hot, adding more black pepper and parmesan, to taste.

Photo credit: EatingWell

Recipe inspired by EatingWell

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