Categories: Recipes
      Date: Mar 28, 2016
     Title: Plenty Greens Soup

Nothing like sneaking healthy greens into a dish, right? We love this recipe because most of the ingredients can be bought fresh from market!



Warm stock over low heat.

Heat olive oil in a soup pot and add the onions, ½ teaspoon salt, and several pinches of pepper. Saute over medium heat until the onion is soft, 5 to 7 minutes. Then add the garlic, chard stems, potatoes, and carrot. Saute until the vegetables are heated through, about 5 minutes. Add ½ cup stock, cover the pot, and cook for about 10 minutes. When the vegetables are tender, add the white wine and simmer for 1 to 2 minutes, until the pan is nearly dry. Stir in the kale, chard, 1 teaspoon salt, a few pinches of pepper, and 3 cups of stock. Cover the pot and cook the soup for 10 to 15 minutes, until the chard and kale are tender. Add the spinach and cook for 3 to 5 minutes, until just wilted.

Puree the soup in a blender or food processor until it is smooth. Thin with a little more stock if it seems too thick. Season with lemon juice, salt and pepper to taste. Finish with parmesan.

Makes 9- 10 cups

From Fields of Greens, Annie Somerville