Italian Green Bean Soup  

1 qt. water or veggie stock

2 cups green beans cut up

1 cup mixed greens, spinach, collards or kale

1 /2 cup carrots

1 stalk celery

4 cloves garlic

¼ teaspoon cayenne pepper

1 tablespoon mixture oregano leaves, basil leaves, rosemary leaves, and parsley.

1 bay leaf

Boil all vegetables, blend and drink the broth. If broth is too spicy add water.Next, pour approximately ¼ of broth into a blender, along with all of the vegetables. Puree and eat the soup. Drink the remaining broth.

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