Zuppa di Verdure a Foglia -- Leafy Vegetable Soup w

Name: Zuppa di Verdure a Foglia -- Leafy Vegetable Soup with Spinach Gremulata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tbsp. extra virgin Olive Oil, divided; 1 md. onion, thinly sliced; Salt and freshly ground pepper; 4 lg. cloves, garlic, one grated, three slice thin 4 cups chicken broth; 1 lb. thin skinned potatoes, cubed; 8 oz, Escarole, ribs and stems removed, chopped; 12 oz, Swiss Chard, less ribs and stems, chopped; 6 oz, Spinach (not baby), stems removed, divided; 2 tsp. plus, lemon juice; 2 tsp. finely grated lemon zest; 1 tbsp. toasted pignoli (pine nuts)

Servings: persons

2 tbsp. extra virgin Olive Oil, divided
1 md. onion, thinly sliced
Salt and freshly ground pepper
4 lg. cloves, garlic, one grated, three slice thin 4 cups chicken broth
1 lb. thin skinned potatoes, cubed
8 oz, Escarole, ribs and stems removed, chopped
12 oz, Swiss Chard, less ribs and stems, chopped
6 oz, Spinach (not baby), stems removed, divided
2 tsp. plus, lemon juice
2 tsp. finely grated lemon zest
1 tbsp. toasted pignoli (pine nuts)

1
Heat 1 tablespoon Olive Oil in a small pot over medium heat.
2
Add onion and season with salt and pepper.
3
Cook, stirring occasionally until softened, about 5 minutes.
4
Add thinly sliced garlic to pot.
5
Cook, stirring constantly for 1 minute.
6
Add broth, potatoes, escarole and 2 cups of water.
7
Bring to a boil.
8
Reduce heat to medium.
9
Summer soup until potatoes are tender when pierced with a knife, about 10 minutes.
10
Add Swiss chard to pot and cook for 5 minutes .
11
Stir in 3 cups of spinach and 2 teaspoons lemon juice.
12
Stir until spinach is wilted.
13
Meanwhile, chop the remaining 1 cup of spinach, place in a small bowl.
14
Add lemon zest, finely grated garlic clove and the remaining 1 tablespoon of Olive Oil.
15
Toss to coat and mix fully.
16
Season spinach gremulata to taste with salt, pepper and more lemon juice if desired.
17
Season soup with salt and pepper.
18
Divide among bowls and mound spinach gremulata on top of soup in bowls.
19
Garnish the gremulata with pignoli or pine nuts.

340

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 11 ingredients. The key ingredients include: 2 tbsp. extra virgin Olive Oil, divided, 1 md. onion, thinly sliced, Salt and freshly ground pepper, 4 lg. cloves, garlic, one grated, three slice thin 4 cups chicken broth, and more.

Yes, Zuppa di Verdure a Foglia -- Leafy Vegetable Soup with Spinach Gremulata 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.

That's it — enjoy your meal!

Zuppa di Verdure a Foglia -- Leafy Vegetable Soup with Spinach Gremulata

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions