Three-Greens Soup with Gremolata
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 8
Ingredients
1 tbsp Canola Oil 2 medium (2-1/2" dia) Onions, raw 1 tbsp Salt 1 tsp Pepper, black 8 clove Garlic 8 cup Vegetable Broth 2 large (3" to 4-1/4" dia.) Potato, raw 8 cup, chopped Collards 8 cup Swiss chard 6 cup Spinach, fresh 4 fl oz Lemon Juice 2 tbsp Pine Nuts 1 tbsp Lemon Zest
Heat half of oil at medium. Add chopped onions, salt and pepper; cook for 5 minutes, or until soft.
Add 6 cloves of sliced garlic (save the other 2 for the gremolata); cook another minute.
Add cubed potatoes, broth, collards, and 2 cups water to pot.
Bring to a boil at high heat, then reduce heat to medium
Simmer about 10 minutes, or until potatoes are tender when pierced with a knife.
Add chopped Swiss chard; cook 5 minutes. Turn off heat.
Stir in 3 cups (save the rat for the gremolata!) spinach, and 3 ounces lemon juice.
Stir in beans.
For the gremolata:
Chop the remaining 2 cups spinach; put in medium bowl.
Add lemon zest, 2 minced garlic cloves, and the other half of the oil. Toss or stir to coat spinach.
If desired, add salt, pepper, and lemon juice to gremolata.
Serve 2 cups soup with gremolata and pine nuts.
Serving Size: Eight 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Serving Size: Eight 2-cup servings
Number of Servings: 8
Recipe submitted by SparkPeople user SLOWBUTSTEADY.
Nutritional Info Amount Per Serving
- Calories: 151.1
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 1,930.1 mg
- Total Carbs: 26.9 g
- Dietary Fiber: 5.4 g
- Protein: 4.6 g
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