Super Green Vegetable Soup

 
Super Green Vegetable Soup
Ingredients
1 tbsp olive oil
1 1/4 cup leeks, finely chopped
3 cloves garlic, minced cone #1
3 stalks celery, diced cone #3
1 small zucchini, diced cone #
3/4 cup green beans, trimmed and cut in thirds
3/4 cup fresh or frozen peas
3 tbsp fresh cilantro, chopped
1/3 cup fresh parsley, chopped
1 3/4 - 2 tsp salt (taste as you go)
3/4 tsp freshly cracked black pepper
6 cups vegetable broth
1 tbsp freshly squeezed lemon juice
4 cups leafy greens of choice (I used half kale, half spinach)
2 15. oz cans garbanzo beans
Herbed Oil: 
1/3 cup vegan parmesan-style cheese, grated (can sub with 2 tbsp nutritional yeast) 
3 tbsp fresh parsley
1-1 1/2 tbsp fresh basil
1/3 cup olive oil
2 tbsp lemon juice
1 tsp maple syrup
1/4 tsp salt
1/4 tsp ground black pepper
Instructions
Heat 7 Qt pot over medium heat
Add leeks and garlic and sauté about 5 minutes, stirring often. Add celery, zucchini, green beans and peas and stir. After a minute or two, add in cilantro, parsley, salt and pepper.
Add vegetable broth and bring to a boil.  Place lid on and Reduce heat to a simmer, cook for 20 minutes.
After 20 minutes, add in lemon juice, leafy greens and garbanzo beans and cook a few more minutes, until greens are wilted. 
Meanwhile, add all herbed oil ingredients to a blender or food processor and blend until smooth and well incorporated. 
Serve soup with a drizzle of oil over top and enjoy!
You can use any green vegetables you have on hand. I used about 4 cups total (celery, zucchini, green beans and peas).