• 2 medium onions, diced
• 2 Tbspns extra virgin olive oil
• 1 quart water
• 1/2 cup chicken stock
• 2 celery stalks chopped
• 3 large carrots, peeled and diced
• 2 cups broccoli florets
• 1 medium potato, cut into cubes
• 1 cup fresh mushrooms, sliced
• 2 cups green beans cut into 1 inch pieces
• 1 cup fresh baby spinach
• 1 tsp fresh marjoram
• 3 tbspns fresh Italian flat leaf parsley, chopped
• sea salt and freshly ground black pepper to taste

In a large saucepan, sauté the onion over low heat until translucent. Add water and chicken stock and bring to a boil. Add all other ingredients and stir well. Cover soup and let simmer for 30 to 35 minutes. Soup can be served hot or cold. Makes 6 servings.