Swiss chard, spinach, celery--this soup is a veritable sea of greens. Potatoes, pasta, and Parmesan give it substance and, along with the fennel, a distinctly Italian feel.

Recipe by Food & Wine January 1998

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Recipe Summary

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large saucepan, heat the oil over moderately low heat. Add the onion, fennel, celery, and 1/4 teaspoon of the salt. Cook, stirring occasionally, until the vegetables start to soften, about 10 minutes.

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  • Add the potatoes, broth, water, the remaining 1 1/4 teaspoons salt, and the pepper. Bring to a boil. Reduce the heat and simmer for 5 minutes. Stir in the pasta and simmer for 5 minutes longer.

  • Add the Swiss chard and spinach and bring the soup back to a simmer. Cook, stirring occasionally, until the greens are wilted and the pasta is tender, about 5 minutes longer. Stir in the Parmesan.

  • Variations

  • You'll need a total of eight cups of shredded greens for this soup. Use one or any combination of the following: Swiss chard,spinach, escarole, green cabbage, or kale. The more variety the better.

  • Wine Recommendation: Your best bet with all these greens is a charming, fruity red, such as a Beaujolais or Valpolicella. The bright berry flavors will contrast with and highlight the vegetables.

Source

Quick from Scratch Vegetable Main Dishes

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