Mess o’ Greens Soup

Name: Mess o’ Greens Soup
Yield: Makes 5 Servings
Cuisine: United States
Ingredients: 1 pound escarole, collards, chicory, swiss chard, or any combination, torn into 1-inch pieces (about 8 cups); 1 carrot, sliced into thin rounds; 2 medium garlic cloves, chopped; 1 cup cooked pasta, such as tubetti, acini di pepe, semi de melone, or quadrettini; 2 strips lemon zest, chopped; 6 large basil leaves, chopped; Freshly ground black pepper; 1 tablespoon thin-sliced scallion greens; 8 cups Chicken Broth or reduced-sodium canned broth, fat skimmed; 2 garlic cloves, finely chopped; 1 tablespoon vegetable oil; ½ teaspoon salt, or to taste

Preparation info

Makes
5
Servings

Difficulty
Easy

Appears in

Lighter, Quicker, Better

By Richard Sax and Marie Simmons

Published 2000

About

Greens are good for you. They’re rich in vitamins, minerals, and fiber, easy to prepare and cook, fresh and good tasting, too.

Ingredients

1 pound escarole, collards, chicory, swiss chard, or any combination, torn into 1-inch pieces (about 8 cups)
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Americas
United States
Gluten-free
Soup

Method

Combine the escarole, garlic, and oil in a large heavy saucepan. Cook over low heat, covered, stirring occasionally, until escarole is tender, about 15 minutes.
Add the broth, carrot, and salt. Heat to a simmer, cover, and cook until carrots are just tender, about 5 minutes. Add pasta to soup.
Just before serving, heat soup to a simmer. Place lemon ze