Name: Vegetable Soup with Mixed Greens
Prep time: 40 min
Cook time: 25 min
Total time: 65 min
Yield: 6 servings
Ingredients: ⅓ cup extra-virgin olive oil; 6 anchovy fillets; 6 cloves garlic, finely chopped; 1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes; ⅓ cup dry vermouth or 2 Tbsp white balsamic or white wine vinegar; 2 starchy potatoes, peeled and chopped; 3 - 4 ribs celery, chopped; 2 carrots, chopped; 2 small onions, chopped; 2 - 3 plum tomatoes, chopped; Black pepper; 7 - 8 cups chopped greens escarole, kale or spinach; Freshly grated nutmeg; 4 cups chicken stock; 4 cups vegetable stock; Salt; 1 cup flat leaf parsley leaves, finely chopped; Grated Parmigiano-Reggiano, to pass; Bread, for serving

Prep Time

40 min

Cook Time

25 min

Yields

6 servings

Get your greens with this vegetable soup.

ingredients

⅓

cup extra-virgin olive oil

anchovy fillets

cloves garlic, finely chopped

large chile pepper, seeded and chopped or 1 teaspoon dried flakes

⅓

cup dry vermouth or 2 Tbsp white balsamic or white wine vinegar

starchy potatoes, peeled and chopped

- 4 ribs celery, chopped

carrots, chopped

small onions, chopped

- 3 plum tomatoes, chopped

Black pepper

- 8 cups chopped greens escarole, kale or spinach

Freshly grated nutmeg

cups chicken stock

cups vegetable stock

Salt

cup flat leaf parsley leaves, finely chopped

Grated Parmigiano-Reggiano, to pass

Bread, for serving

Ingredient Substitution Guide

directions

Step 1

Heat the olive oil in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.

Step 2

Cool completely and store in the refrigerator for a make-ahead meal.

Step 3

To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.

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Vegetable Soup with Mixed Greens

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