Green Winter Soup
Don't worry if you don't have the exact greens I mention in the recipe. Any will do! Spinach, cabbage, escarole.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 teaspoon salt
- 1 pinch red pepper flakes
- 4 cloves of garlic, minced
- 1/4 cup chopped parsley
- 4 fresh sage leaves, finely chopped
- 2 tablespoons tomato paste
- 10 cups chopped greens ,stems removed (I used a mixture of curly kale, cavolo nero and swiss chard)
- 4 cups vegetable broth
- 3 cups cooked rice or other grain
- Parmigiano for serving
Instructions
- Pour the olive oil in a pot big enough to hold all the soup. Heat gently and add the onions, carrots, salt, red pepper. Let cook gently until softened, about 10 minutes.
- Add the garlic and herbs and let cook another 2 minutes.
- Add the tomato paste and cook another few minutes, stirring to let it dissolve.
- Add the chopped kale first, stirring it to let it wilt a bit. You can add a bit of water if you’d like and cover it for 5 minutes.
- Then add the chard, stir and add the broth.
- Cover and cook for about 45 minutes to an hour. Taste and adjust for seasoning. Add the cooked rice, heat through.
- To serve ladle into bowls and top with a drizzle of your best olive oil, and lots of freshly grated parmigiano or pecorino.
Recipe by Elizabeth Minchilli at https://www.elizabethminchilli.com/2023/01/green-winter-soup/