Zuppa Verde Recipe

Name: Zuppa Verde
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons extra-virgin olive oil; 1 small shallot, minced (1/4 cup); 1/4 cup minced parsley; 6 garlic cloves, thinly sliced; Few pinches of crushed red pepper; 1 head of escarole (1 pound), trimmed and chopped; 1 bunch kale (1 pound)stems and ribs discarded, leaves thinly sliced; 1 bunch Swiss chard (1 pound)stems and ribs discarded, leaves thinly sliced; 8 cups chicken stock or low-sodium broth; 2 tablespoons unsalted butter, at room temperature; Six 1-inch-thick, diagonal slices of baguette; 2 tablespoons sherry vinegar; Sea salt; Freshly ground white pepper; 1/2 cup freshly grated Parmigiano-Reggiano cheese

Servings: persons

2 tablespoons extra-virgin olive oil
1 small shallot, minced (1/4 cup)
1/4 cup minced parsley
6 garlic cloves, thinly sliced
Few pinches of crushed red pepper
1 head of escarole (1 pound), trimmed and chopped
1 bunch kale (1 pound)stems and ribs discarded, leaves thinly sliced
1 bunch Swiss chard (1 pound)stems and ribs discarded, leaves thinly sliced
8 cups chicken stock or low-sodium broth
2 tablespoons unsalted butter, at room temperature
Six 1-inch-thick, diagonal slices of baguette
2 tablespoons sherry vinegar
Sea salt
Freshly ground white pepper
1/2 cup freshly grated Parmigiano-Reggiano cheese

1
In a large pot, heat the oil.
2
Add the shallot, parsley, garlic and crushed red pepper.
3
Cook over moderate heat, stirring, until fragrant, about 2 minutes.
4
Add the escarole, kale and chard and cook, stirring, until the greens start to wilt, about 2 minutes.
5
Add the stock and bring to a boil.
6
Simmer until the greens are tender, about 20 minutes.
7
Meanwhile, spread the butter on both sides of the bread slices.
8
Heat a large nonstick skillet.
9
Add the baguette slices and toast over moderate heat until golden, 2 to 3 minutes per side.
10
Stir the vinegar into the soup and season with sea salt and white pepper.
11
Ladle the soup into bowls, top with the toasts and garnish with the grated cheese.

1208

kcal

Calories

Fat

Carbs

163

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

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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 15 ingredients. The key ingredients include: 2 tablespoons extra-virgin olive oil, 1 small shallot, minced (1/4 cup), 1/4 cup minced parsley, 6 garlic cloves, thinly sliced, and more.

Yes, Zuppa Verde falls under the Meat & Poultry 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 Verde

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions