ITALIAN POTATO-PASTA SOUP WITH GREENS
Some soups are light and refreshing preludes to a meal; others, like this one, are an entire meal in a bowl. Pasta and potatoes, like pasta and beans, are frequently combined in Italian vegetable dishes. The potatoes should be starchy, like Yukon Golds or russets, so that they lend body to the broth. Short pasta shapes add texture; onion, fennel, garlic, tomato paste and fresh herbs and greens add flavor. The soup may be made a day or so before serving: It improves in the refrigerator and reheats beautifully, but don't add the pasta in this case until serving.
Provided by David Tanis
Categories dinner, easy, soups and stews, vegetables, main course
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 16
Steps:
- In a large, heavy soup pot or Dutch oven, heat the 3 tablespoons olive oil over medium-high heat. When it shimmers, add onion, carrot and fennel, stir, and sprinkle with salt and pepper. Cook, stirring, until softened and golden, 5 to 10 minutes. Adjust the heat to prevent vegetables from browning or scorching.
- Stir in bay leaf, thyme sprig, garlic, paprika and tomato paste and cook, stirring, 1 minute. Add broth, potatoes and a large pinch of salt. Bring to a boil, then reduce heat to a brisk simmer. Cook until potatoes are cooked through but still firm, 12 to 15 minutes. Taste and adjust the seasonings.
- Stir in kale and pasta and simmer another 10 minutes, or until greens are well cooked and pasta is done. (Soup can be made up to this point, without the pasta, cooled and refrigerated for up to 3 days.)
- Ladle soup into bowls, and sprinkle with chopped rosemary and Parmesan. Drizzle each serving with a teaspoon of olive oil. Pass extra Parmesan at the table.
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 3 grams, Carbohydrate 65 grams, Fat 5 grams, Fiber 7 grams, Protein 18 grams, SaturatedFat 1 gram, Sodium 1404 milligrams, Sugar 11 grams
POTATO AND GREEN CHILE SOUP
This is a local take on a classic green chile potato soup. Can be garnished with sour cream, chives, green onions, bacon, etc.
Provided by Franny
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h5m
Yield 8
Number Of Ingredients 14
Steps:
- Heat butter in a large Dutch oven or heavy-bottomed soup pot over medium heat until melted. Add onion; cook and stir until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute. Stir in potatoes and cook for 1 minute.
- Sprinkle in flour and stir until smooth. Cook for 1 minute, stirring continuously, until browned but not burned. Slowly pour in broth and stir until well incorporated; bring to a simmer. Cover and cook, stirring every 15 minutes, until potatoes are tender, about 30 minutes. Be sure the soup does not boil.
- Stir in chile peppers, milk, cumin, oregano, and salt. Bring to a simmer, then immediately remove from heat; do not allow to boil. Add Monterey Jack cheese and Cheddar cheese; stir until melted. Season with pepper and serve.
Nutrition Facts : Calories 343.1 calories, Carbohydrate 36.2 g, Cholesterol 47.5 mg, Fat 16.3 g, Fiber 5 g, Protein 14.9 g, SaturatedFat 10.2 g, Sodium 585.9 mg, Sugar 8.9 g
SPINACH, MUSTARD GREEN AND POTATO SOUP
Categories Soup/Stew Blender Potato Vegetable Vegetarian High Fiber Wheat/Gluten-Free Lunch Spinach Winter Healthy Mustard Greens Bon Appétit Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Serves 8
Number Of Ingredients 9
Steps:
- Heat 2 tablespoons oil in heavy large pot over medium heat. Add onions and sauté until tender and golden, about 8 minutes. Add potatoes; sauté 3 minutes. Add 8 cups water and crushed red pepper. Bring to boil. Reduce heat. Simmer until potatoes are tender, about 20 minutes.
- Meanwhile, heat remaining 2 tablespoons oil in another heavy large pot over medium heat. Add garlic; sauté until fragrant, about 1 minute. Add mustard greens and all but 1 cup spinach leaves; sauté until wilted, about 3 minutes.
- Add sautéed greens to potato mixture. Working in batches, purée soup in blender until smooth. (Can be prepared 1 day ahead. Cool. Cover and refrigerate.) Return soup to pot. Bring to simmer, thinning with more water, if desired. Season soup to taste with salt and pepper.
- Cut remaining 1 cup spinach leaves into 1/3-inch-wide slices. Ladle soup into bowls. Add dollop of sour cream to each bowl. Garnish soup with sliced spinach leaves and serve.
GREEN GARLIC, POTATO AND LEEK SOUP
A very pale green springtime cousin of vichyssoise, this purée is comforting when served hot, refreshing when cold.
Provided by Martha Rose Shulman
Categories dinner, weekday, soups and stews, appetizer
Time 1h
Yield Serves six
Number Of Ingredients 10
Steps:
- Trim off the tough green ends of the garlic bulbs. If the garlic has formed cloves, separate them and remove the thick shells from the tender cloves. If it has not formed cloves, just remove the outside layers. Chop coarsely. You should have about 1 cup chopped green garlic.
- Heat the olive oil in a large, heavy soup pot over medium heat. Add the leeks, green garlic, celery and 1/2 teaspoon salt. Cook gently for five to 10 minutes until the vegetables have softened but not colored. Add the potatoes, water, bouquet garni and salt to taste. Bring to a boil, reduce the heat, cover and simmer 30 minutes.
- Purée the soup using an immersion blender. Alternatively, purée in a standing blender working in 1 1/2-cup batches; pull a towel tightly over the top, rather than a tight-fitting lid, to prevent splashes. Put through a medium strainer, pressing the soup through with the back of a ladle or with a pestle. Reheat, taste and adjust salt. Add freshly ground pepper. Ladle into soup bowls, and sprinkle chopped fresh parsley, chervil or chopped fresh tarragon over each serving. Alternatively, chill and serve cold. You can thin out if you wish with milk or stock.
Nutrition Facts : @context http, Calories 234, UnsaturatedFat 4 grams, Carbohydrate 44 grams, Fat 5 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 1 gram, Sodium 1065 milligrams, Sugar 4 grams
CHICKEN SOUP WITH GARLIC, POTATOES AND GREENS
Provided by Florence Fabricant
Categories dinner, weekday, soups and stews, main course
Time 30m
Yield 8 servings
Number Of Ingredients 9
Steps:
- Heat the bacon in a large, heavy saucepan. When the fat is rendered stir in the onion and cook over low heat until the onion is tender but not brown. Stir in the garlic and cook a minute or so longer.
- Add the potatoes and stock. Bring to a boil, season with some salt and pepper and cook until the potatoes are tender, about 15 minutes. Partly mash the potatoes in the saucepan, then stir them to partly dissolve them.
- Add the greens and chicken pieces, bring to a simmer and cook for about 5 minutes, until the greens are tender. Check seasonings.
- Serve the soup with grated Parmesan cheese on the side.
BASQUE POTATO AND GREEN BEAN SOUP WITH GARLIC
Provided by Susan Herrmann Loomis
Categories soups and stews, appetizer
Time 45m
Yield Six servings
Number Of Ingredients 7
Steps:
- Place the potatoes, one tablespoon of salt and the water in a large saucepan over medium-high heat, cover and bring to a boil. Cook until the potatoes are nearly soft through, about 15 minutes. Add the green beans and cook, uncovered, until they start to turn tender and lose their bright green color, about 15 minutes.
- While the beans and potatoes are cooking, heat the olive oil in a small saucepan over medium heat. When the oil is hot but not smoking, add the sliced garlic and cook, stirring constantly, until it turns golden brown, about five to eight minutes. Remove from the heat and reserve.
- When the beans and potatoes are cooked, add the garlic and olive oil to the soup and stir. Season to taste with salt and pepper, if desired, and serve immediately.
Nutrition Facts : @context http, Calories 243, UnsaturatedFat 11 grams, Carbohydrate 28 grams, Fat 14 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 1037 milligrams, Sugar 3 grams
More about "potato and greens soup recipes"
GREENS AND POTATO SOUP WITH PINTOS AND HOMINY
From lettyskitchen.com
5/5 (3)Total Time 45 minsCategory SoupCalories 175 per serving
- In a non-stick skillet, heat oil over medium-high. Add potatoes and salt and pepper and cook, stirring often, about 8 to 10 minutes.
- Meanwhile, heat the vegetable broth in a large soup pot. Add the pinto beans, hominy, garlic, chile pepper and cumin.
- When the potatoes are golden brown, add them. Simmer the soup until the potatoes are just tender, 10 to 15 more minutes.
COLLARD GREEN POTATO SOUP - FOOD HEAVEN MADE EASY
From foodheavenmadeeasy.com
4.8/5 (4)Servings 4
- In a large pot, heat the olive oil over medium heat, and add the onions and sauté for 2 minutes before adding the garlic.
- Cook for another minute, stirring constantly being careful not to burn, and then add in the chili powder and red pepper flakes.
- Stir and cook for 30 seconds or until fragrant, then add in the veggie broth and milk stirring to combine. Salt to taste.
- Add in the cubed potatoes, and bring to a boil. Then reduce the heat to medium low, place a lid over the top, and cook for 20-25 minutes or until the potatoes are fork tender.
BEST POTATO LEAF SOUP RECIPE - HOW TO MAKE POTATO …
From food52.com
Cuisine AmericanCategory DinnerServings 10-12
CALDO VERDE (POTATO AND GREENS SOUP WITH SAUSAGE) …
From cooking.nytimes.com
4/5 (695)Category Dinner, Lunch, Main CourseCuisine PortugueseTotal Time 50 mins
30 EASY VEGAN POTATO RECIPES - PLANT-BASED ON A BUDGET
From plantbasedonabudget.com
FROM MEATBALLS TO CHEESY POTATOES: YOTAM OTTOLENGHI’S WINTER …
From theguardian.com
POTATO AND GREEN CHILE SOUP RECIPE RECIPE | RECIPES.NET
From recipes.net
THE BEST CHICKEN VEGETABLE SOUP RECIPE - CARLSBAD CRAVINGS
From carlsbadcravings.com
OUR 10 BEST POTATO SOUPS OF ALL TIME TO KEEP YOU FULL AND COZY
From allrecipes.com
ITALIAN GREEN SOUP (MINESTRA VERDE) WITH PASTINA RECIPE
From tastingtable.com
POTATO + GREENS SOUP - ENDS + STEMS WITH CHEF ALISON
From endsandstems.com
GNOCCHI-LEEK SOUP WITH GREENS RECIPE | BON APPéTIT
From bonappetit.com
HEARTY LENTIL, POTATO AND GREENS SOUP - HEALTHY GREEN …
From healthygreenkitchen.com
CURRY LENTIL SOUP WITH POTATOES & GREENS
From simple-veganista.com
THIS COLLARD GREENS AND POTATO SOUP WITH CHILE OIL IS …
From washingtonpost.com
GREEN CHILE POTATO SOUP - SO CREAMY! ~ CRUNCH TIME KITCHEN
From crunchtimekitchen.com
BAKED POTATO & GREENS SOUP WITH POTATO-WEDGE …
From theppk.com
ZUPAS SOUTHWEST POTATO AND GREEN CHILI SOUP COPYCAT RECIPE
From amysorensen.typepad.com
CALDO VERDE (PORTUGUESE POTATO AND COLLARD GREEN SOUP WITH
From saveur.com
SWEET POTATO AND FRESH GREENS SOUP RECIPE (PALEO
From wickedspatula.com
BEST VEGETABLE SOUP RECIPES - FOOD & WINE
From foodandwine.com
CALDO VERDE (PORTUGUESE GREEN SOUP) | FEASTING AT …
From feastingathome.com
ONE-POT VEGAN MINESTRONE SOUP WITH POTATOES & BEANS
From thefirstmess.com
SWEET POTATO CHILI RECIPE - HOW TO MAKE SWEET POTATO CHILI
From thepioneerwoman.com
POTATO, CILANTRO, & GREENS SOUP
From squarerootsgrow.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love