2.833335
6 ratings

Hearty Greens Soup

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.

Ingredients

  • 2 Tablespoons olive oil
  • 3 cloves garlic, chopped
  • 1 medium yellow onion, chopped
  • Salt and pepper, to taste
  • 4 plum tomatoes, cored and chopped
  • 2 carrots, chopped
  • 1 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
  • 1 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
Servings6
Calories Per Serving229
Total Fat5g8%
Sugar5gN/A
Saturated0.8g4%
Protein8g16%
Carbs39g13%
Vitamin A450µg50%
Vitamin B60.3mg13.3%
Vitamin C32mg53%
Vitamin E3mg13%
Vitamin K572µg100%
Calcium84mg8%
Fiber5g21%
Folate (food)79µgN/A
Folate equivalent (total)79µg20%
Iron2mg14%
Magnesium95mg24%
Monounsaturated3gN/A
Niacin (B3)2mg8%
Phosphorus142mg20%
Polyunsaturated0.8gN/A
Potassium690mg20%
Riboflavin (B2)0.1mg8.7%
Sodium553mg23%
Thiamin (B1)0.1mg9.1%
Zinc1mg7%