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.
1onionhalved and sliced into ¼ inch thick half moons
2clovesgarlicfinely chopped
2medium potatoespeeled and cut into ½ inch dice
2tspsalt
½tspred pepper flakes
4cupsbeet greenssliced into ½ inch wide ribbons
3cupswater
1bay leaf
4half-inch thick slices Italian peasant breadtoasted
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.