Hearty Greens Soup

Hearty Greens Soup
Contributor
Whole Foods Market

Use all manner of kale, chard or other hearty greens in this filling cold weather soup. Look for Parmigiano Reggiano rinds, ideal for flavoring soups and stews, in the specialty cheese department.

6
Servings
247
Calories Per Serving
Deliver Ingredients

Ingredients

  • 2  Tablespoons  olive oil
  • cloves garlic, chopped
  • medium yellow onion, chopped
  • Salt and pepper, to taste
  • plum tomatoes, cored and chopped
  • carrots, chopped
  • bunch Swiss chard (about 3/4 pound), roughly chopped
  • 1/2  bunch escarole (about 1/2 pound), stemmed and roughly chopped
  • 1/2  Pound  dried bowtie (farfalle) pasta
  • 3-inch Parmigiano-Reggiano rind, plus grated Parmigiano Reggiano for garnish
  • 1/4  Pound  baby spinach

Directions

Heat oil in a large pot over medium heat. Add garlic, onion, bay leaf, salt and pepper and cook, stirring often, until golden brown, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and 8 cups water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in chard, escarole, pasta and Parmigiano-Reggiano rind. Reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and cheese rind from soup then ladle into bowls, garnish with grated cheese and serve.

Nutritional Facts

Total Fat
5g
7%
Sugar
21g
23%
Saturated Fat
4g
17%
Carbohydrate, by difference
47g
36%
Protein
3g
7%
Calcium, Ca
291mg
29%
Choline, total
4mg
1%
Fiber, total dietary
6g
24%
Folate, total
5µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
87mg
27%
Niacin
1mg
7%
Phosphorus, P
38mg
5%
Selenium, Se
2µg
4%
Sodium, Na
64mg
4%
Water
5g
0%
Zinc, Zn
5mg
63%

Greens Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Greens Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.

Around the Web