Winter Greens Soup Recipes

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WINTER GREENS SOUP



Winter Greens Soup image

Provided by Food Network

Categories     beverage

Time 30m

Yield 5 1/2 Cups

Number Of Ingredients 14

1 leek, trimmed, halved, sliced
1 stalk celery, 2 ounces (56 g), rough chop
1 garlic clove, peeled
1 Tablespoon olive oil
3 cups (720 ml) vegetable broth
1 cup (240 ml) diced tomatoes, canned
2 cups (134 g) chopped kale
9 ounces (256 g) zucchini, halved, sliced
¼ teaspoon sea salt
¼ teaspoon ground black pepper
3 ounces (85 g) fresh baby spinach
¼ cup (15 g) Italian parsley or basil
1 ½ - 2 Tablespoons red wine vinegar
Chopped tomato and fresh basil for garnish

Steps:

  • 1.In a large saucepan, saute leeks, celery, and garlic in oil over medium heat for 10 minutes. Stir in broth, tomatoes, kale, zucchini, salt, and pepper. Bring to a boil. Reduce heat and simmer covered, 5 minutes, stirring once. Remove from heat and let cool 30 minutes.
  • 2.Place half of the mixture into the Vitamix container and secure lid.
  • 3.Select Variable 1.
  • 4.Turn machine on and slowly increase speed to Variable 10, then to High.
  • 5.Blend for 30 to 40 seconds. Pour into saucepan.
  • 6.Repeat with remaining soup. After blending, remove lid and add in fresh spinach, parsley and vinegar. Secure lid.
  • 7.Select Variable 6.
  • 8.Use the On/Off switch to quickly pulse 5 times. Pour into saucepan containing other blended soup. Heat over medium-high heat for 5 minutes before serving.
  • Garnish with chopped tomatoes and basil.

MINESTRONE WITH WINTER GREENS



Minestrone with Winter Greens image

Nothing grounds you like sitting down to a bowl of home-cooked soup -- this one-pot meal is studded with vegetables and fortified with hearty cannellini beans.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 11

1/4 cup extra-virgin olive oil, plus more for drizzling
6 cloves garlic, thinly sliced
1 tablespoon tomato paste
2 cans (15.5 ounces each) cannellini beans, rinsed and drained
1/2 cup dry white wine, such as Sauvignon Blanc
1 large sprig sage
1 piece (2 ounces) Pecorino Romano, plus more, grated, for serving
Coarse salt and freshly ground black pepper
4 ounces ditalini or other short, tubular pasta (1 cup)
4 cups shredded chicory, escarole, or kale
Red-pepper flakes, for serving

Steps:

  • Heat a large pot over medium-high. Add oil and garlic; cook, stirring occasionally, until garlic is golden, 2 to 3 minutes. Stir in tomato paste; cook, stirring, 1 minute. Add beans and wine; simmer, stirring occasionally, until liquid has thickened and wine has almost evaporated, about 4 minutes. Add 8 cups water, sage, and cheese; season with salt and black pepper. Simmer, partially covered, over medium-low 25 minutes.
  • Bring soup to a boil, stir in pasta, and cook until al dente according to package instructions, stirring occasionally. Add chicory; cook, stirring, just until wilted, about 1 minute. Serve, topped with grated cheese and red-pepper flakes.

GARBANZO AND WINTER GREEN SOUP



Garbanzo and Winter Green Soup image

I found this in the Oregonian and made a few modifications to lighten it up and keep it gluten-free. The more kinds of greens you use, the better the broth will be. Serve with baguette (or gf alternative) and extra cheese, if you choose :-)

Provided by VNess

Categories     Greens

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 12

2 tablespoons olive oil
2 carrots, diced
1 stalk celery, diced
1 onion, diced
1 turnip, diced
4 garlic cloves, minced
1 lb chopped mixed winter greens (mustard, kale, turnip or others)
salt
1/2 teaspoon minced dried rosemary
1 (15 1/2 ounce) can garbanzo beans, rinsed and drained
1/3 cup grated parmigiano-reggiano cheese, plus additional for serving
fresh ground pepper

Steps:

  • In a heavy soup pot, warm olive oil over medium-low heat. Add carrots, celery, onion and turnip, cover and cook until they are soft and aromatic, about 20 minutes. Stir in garlic and cook until fragrant, 2 or 3 minutes.
  • Add mixed greens, a big handful at a time, stirring and giving them time to soften and shrink before adding the next handful.
  • When all of the greens have cooked, add 8 cups of water, 1/2 teaspoon salt, rosemary and garbanzo beans. Bring to a simmer over medium-high heat; cover and lower heat to maintain a simmer. Cook until broth is deeply flavored, 45 minutes to 1 hour.
  • When ready to serve, stir in 1/3 cup Parmigiano-Reggiano cheese and season to taste with salt and pepper.
  • Sprinkle with more cheese to taste. Serve immediately, passing a bowl of cheese to be added at the table.

Nutrition Facts : Calories 128.5, Fat 5, SaturatedFat 1.1, Cholesterol 2.4, Sodium 246.2, Carbohydrate 17.1, Fiber 3.5, Sugar 2, Protein 4.5

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