2 cup(s) Escarole (chopped) 2 medium Garlic clove(s) (minced) 1 cup(s) uncooked Onion(s) (chopped) 2 cup(s) fresh Spinach (baby leaves) 2 small uncooked Zucchini (cubed) 1 medium Sweet Red Pepper(s) (chopped) 1 medium uncooked Fennel Bulb(s) (thinly sliced) 6 cup(s) reduced sodium Vegetable Broth 28 ounces canned diced Tomatoes (preferably fire-roasted) ¼ teaspoon crushed Red Pepper Flakes 2 teaspoons fresh Thyme (finely chopped) 1 teaspoon fresh Oregano (finely chopped) ¾ teaspoon table Salt ¼ teaspoon Black Pepper ¼ cup(s) fresh Parsley(chopped) ¼ cup(s) fresh Basil leaves

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