Spring Greens Soup Recipe | Veggie Fest

Ingredients

• 2 leeks
• 2 bunches spring onions
• 3 stalks celery, chopped
• 2 quarts vegetable broth, unsalted or low sodium
• 8 ounces baby Portabella mushrooms (cremini), cleaned and chopped
• 2 bunches Swiss Chard
• 1 pound spinach, chopped
• 1 (15-ounce) can cannellini beans, drained and rinsed, optional
• 3 cooked potatoes, diced (or 3 cups no-oil frozen hash browns), optional
• 1 tablespoon vegetarian chicken bouillon paste
• ½ teaspoon dried tarragon
• Salt and black pepper, to taste (optional)