
- 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.