• 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 2 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 to and recipe inspired by eatingwell.com

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