1 potato, skin on, scrubbed clean
2 large carrots
small head of broccoli
1 small onion, I used a yellow one
2 tbsp olive oil
Greens- I used about 1.5 cups frozen turnip greens, I'm pretty sure Angela's soup had kale. If you use fresh, you need a lot more since it will cook down. spinach, collard greens or chard are all good choices for this type of soup.
5 cups of homemade chicken stock
Dice onion into small pieces.Put olive oil in a medium size pot and heat medium-high. Add onion. Scrub potato and dice it into small cubes, add to pot. Scrub the carrots, I rarely peel them either. Cut lengthwise and cut into small semi-circles. Add them to the pot. Stir occasionally so potatoes don't stick. Add broccoli, greens and broth. Reduce heat and simmer for at least 30 minutes. Garnish with a bit of grated Parmesan and serve with bread & butter.