Beet green soup
Submitted by Ellen, Rye CSAThis is a wonderful soup, and a great way to use up your beet greens, or really any cooking greens – feel free to substitute the greens to whatever you have on hand.
Ingredients
- ½ cup extra-virgin olive oil
- 1 onion halved and sliced into ¼ inch thick half moons
- 2 cloves garlic finely chopped
- 2 medium potatoes peeled and cut into ½ inch dice
- 2 tsp salt
- ½ tsp red pepper flakes
- 4 cups beet greens sliced into ½ inch wide ribbons
- 3 cups water
- 1 bay leaf
- 4 half-inch thick slices Italian peasant bread toasted
- Fresh grated Pecorino Romano
Instructions
- In a large pot, heat the olive oil until hot. Add the onion and garlic and cook until softened but not browned. Add the potatoes, sea salt, red pepper flakes, then add the greens, stirring well. Add the water and bay leaf and bring just to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes. Season with salt and pepper.
- Serve with toasted bread alongside and pecorino sprinkled over the top.