Autumn Greens Soup

Name: Autumn Greens Soup
Yield: Serves 4
Ingredients: 1 quart homemade or reduced-sodium store-bought chicken or vegetable broth; 1 russet potato, peeled and cut into 1/2-inch dice; 2 garlic cloves; 2 scallions, trimmed and sliced; 3 cups mixed leafy greens, such as spinach, chard, and kale, trimmed, washed, drained, and chopped; Coarse salt and freshly ground pepper; Shaved parmesan cheese

January 26, 2012

Verdant, leafy greens lend this soup a wealth of vitamins and minerals. If using chard, kale, or other hearty greens, remove the thickest center ribs; finely chop the ribs and add to the pot with the other ingredients. Packages of “stir-fry” greens are a quick alternative.

Recipe notes

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