1 Vidalia onion, chopped
2 Tablespoons extra virgin olive oil
1 bunch broccoli rabe, cleaned, chopped
1 bunch kale, cleaned and chopped
1 bunch mustard greens, cleaned and chopped
2 bunches Swiss chard, cleaned & chopped
2 bunches Mizuna
2 cans artichoke hearts in water
4 quarts low sodium vegetable broth
1 rind of parmesan
salt & pepper to taste
8 ounces Greek yogurt, feta or crème fraiche
- Heat soup pot. Add oil. Add onion and sauté five minutes or until soft. Add all the vegetables, vegetable stock and parmesan rind. Bring to a boil then lower heat, partially cover and simmer for one hour. Remove parmesan rind. Turn off soup and with a hand blender blend soup until smooth. Serve topped with yogurt!
