Minestrone-ish summer veggie soup

What to do with those kohlrabi, beet, or other green tops and your chard stems from your summer veggies? Put them in your soup!

Chard stems, chopped finely

2 or more garlic scapes, chopped finely

Onions, sliced thinly or diced

Saute the above in olive oil until chard stems begin to get soft.

Add water and chopped tomatoes (fresh if you have them)

Add sliced summer squash.

Add more broth or water if needed (I added about a cup and a half of homemade chicken broth).

Simmer for a while, then add your kohlrabi and beet green tops and one or two parmesano reggiano rinds.

Add salt to taste (and a teaspoon of sugar - that evil ingredient - if you wish)

Simmer until greens are soft.

I also added fava beans, which I had shelled and simmered until soft in another pot.

Enjoy!