Vegetarian Recipes - Mixed Greens Soup Recipe

  
 

Mixed Greens Soup Recipe

 

Ingredients

 

Serves 4

  • 1 leek, thinly sliced

  • 3 stalks fresh wild fennel

  • 6 tbsp extra-virgin olive oil

  • 8 oz/250 g mixed greens (turnip, spinach, kale, or Swiss chard), shredded

  • one 14-oz/400-g can cannellini beans

  • 2 cups/500 ml Vegetable Stock

  • salt and freshly ground black pepper to taste

  • 6 large slices firm-textured bread, toasted

  • 1/2 cup/60 g freshly grated Parmesan cheese

Method:

  1. Sauté the leek and wild fennel in half the oil in a large saucepan until softened.

  2. Add the mixed greens and cover and cook for about 10 minutes. Add the beans and water.

  3. Season with salt and pepper. Cover and cook for about 30 minutes over low heat.

  4. Place the toast in individual soup bowls and pour the soup over the top.

  5. Drizzle with the remaining oil, sprinkle with the Parmesan, and serve.