Vegetable Soup with Mixed Greens Recipe

Name: Vegetable Soup with Mixed Greens
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: About 1/3 cup EVOO; 6 anchovy fillets; 6 cloves garlic, finely chopped; 1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes; About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar; 2 starchy potatoes, peeled and chopped; 3 to 4 small ribs celery, chopped; 2 carrots, chopped; 2 small onions, chopped; 2 to 3 plum tomatoes, chopped; Black pepper; 7 to 8 cups chopped greens such as escarole, kale or spinach; Freshly grated nutmeg; 4 cups chicken stock; 4 cups vegetable stock; Salt; 1 cup fresh flat leaf parsley leaves, finely chopped; Grated Parmigiano-Reggiano, to pass; Bread, for serving

Servings: persons

About 1/3 cup EVOO
6 anchovy fillets
6 cloves garlic, finely chopped
1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
2 starchy potatoes, peeled and chopped
3 to 4 small ribs celery, chopped
2 carrots, chopped
2 small onions, chopped
2 to 3 plum tomatoes, chopped
Black pepper
7 to 8 cups chopped greens such as escarole, kale or spinach
Freshly grated nutmeg
4 cups chicken stock
4 cups vegetable stock
Salt
1 cup fresh flat leaf parsley leaves, finely chopped
Grated Parmigiano-Reggiano, to pass
Bread, for serving

1
Heat the EVOO in large Dutch oven over medium heat.
2
Add the anchovies into the oil and stir until they melt away into the oil.
3
Add the garlic and chiles, and stir for 2 minutes.
4
Then add the vermouth.
5
Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes.
6
Stir in the tomatoes and season with pepper.
7
Wilt in the greens and season with a little nutmeg.
8
Once the greens have wilted, add the chicken and vegetable stocks and bring to boil.
9
Reduce the heat and simmer for a few minutes.
10
Then season with salt, if necessary.
11
Cool completely and store in the refrigerator for a make-ahead meal.
12
To serve, reheat over medium heat and stir in the parsley.
13
Serve with cheese and bread.

579

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: About 1/3 cup EVOO, 6 anchovy fillets, 6 cloves garlic, finely chopped, 1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes, and more.

Yes, Vegetable Soup with Mixed Greens falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Vegetable Soup with Mixed Greens

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