Super Green Soup

For Desiree--may you get all the way better ASAP!

Super Green Soup
(Split-Pea and Herbed Greens Soup)

This soup sounds like more work than it is. But the flavor is divine, and I just love how it makes me feel when I eat it--I know every delicious bite is chock full of antioxidants and other good things!

1 C dried split peas
7 C vegetable stock
2 T white rice*
1 bay leaf
3 small zucchini, quartered lengthwise and sliced
2 T olive oil
1 large onion, chopped
2 ribs celery with leaves, diced
2 carrots, scrubbed or peeled and sliced
1 lb. assorted fresh greens (I use spinach and kale), rinsed well and torn (remove tough stems)
2 cloves garlic, pressed
¼ C fresh basil, torn
¼ C fresh Italian (flat-leaf) parsley
pinch dried oregano
salt and pepper
juice of one lemon

In a large soup pot, combine peas, 4 cups stock, rice, and bay leaf. Boil, then simmer on low, covered, for 45 min. to 1 hr. Meanwhile, heat oil and sauté onion, celery, carrots and zucchini for 6 minutes or until tender. Add greens, cover, and lower heat slightly to steam veggies about 4 minutes. Try not to overcook at this stage, to keep in as many antioxidants as possible. Stir in garlic and remove from heat. Puree greens mixture with herbs and scoop of pea soup. Return to pot with remaining stock and heat through. Stir in lemon juice just before serving.

Lovely with freshly shaved Parmesean or Romano added to each bowl, and served with hot garlic bread and a big green salad.

*This is actually a great way to use up leftover brown rice, for even more nutrition. Just mix it in well with your veggies before you puree.