Hearty Vegetable Soup

Last Thursday, I had a playdate at my friend Angela's house. She served some delicious vegetable soup for lunch. I've been wanting more ever since I left her house! I somehow forgot to get the recipe from her, but I did remember she said two things. One: the soup was made with homemade chicken stock from the Nourishing Traditions Cookbook. And Two: the only seasonings were salt and pepper. So I recreated my version or her soup. But as it sometimes goes, mine wasn't as good as hers, because sometimes being served a warm bowl of soup made with love tastes better than what can come out of your own kitchen! Nevertheless, it was still yummy and I'm glad I made an entire pot of it!
-Amanda

Vegetable Soup

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.