Veggie Soup

I feel like the beginning and end of CSA season leave me thinking, "So, I have this bag of greens. Now what?" Even though I've been trying to steer away from getting mass quantities of greens and I've been freezing a bunch for the winter, I still seem to end up with a bag full of greens at the end of each week and I'm tired of eating them sautéed in olive oil. This time I went for a nice veggie soup. I make most of my soups the night before I want to eat them since I've never met a soup that doesn't taste ten times better on day two. I served it with a couple of slices of fresh baked honey whole wheat bread.


Veggie Soup
2 tblsp olive oil
1/2 medium onion, chopped
3 carrots, sliced
4 cloves garlic, chopped 
1/2 medium head cabbage, chopped
4 cups mixed greens, chopped (I had kale, chard, and broccoli greens)
1 quart homemade veggie stock
1 large handful fresh parsley, chopped
3 sprigs fresh oregano, chopped
5 small pattypan squash, sliced
salt and pepper
crushed red pepper
water, if necessary
Heat olive oil in soup pot over medium heat. Sweat onions and carrots. Add garlic, cabbage, and greens. Cook until cabbage and greens wilt. Add veggie stock, parsley, and oregano. If you want more broth in the soup, add water 1/2 cup at a time until the amount of broth is appropriate. Bring to boil. Adjust seasoning and spice with red pepper to taste. Reduce to simmer and cook for 20 minutes. On day two or 15 minutes before serving, add pattypan squash. Serve as soon as the squash gets tender.