Just Greens Soup Recipes

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PROVENçAL GREENS SOUP



Provençal Greens Soup image

In France this simple, nutritious soup is made with wild greens that you might forage on an afternoon's walk, such as nettles, watercress and dandelion greens. If you must use one green, make it Swiss chard. The soup can be prepared through step 1 several hours before serving.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, soups and stews, appetizer

Time 45m

Yield 4 servings

Number Of Ingredients 9

2 tablespoons extra-virgin olive oil
2 leeks, cut in half lengthwise, sliced, rinsed of dirt and drained on paper towels
4 garlic cloves, sliced
Kosher salt
6 cups chopped greens (leaves only), such as Swiss chard, dandelion greens, watercress and beet greens
Black pepper, to taste
2 large eggs
4 thick slices country bread, toasted and rubbed with a cut clove of garlic
Grated Parmesan, for serving (optional)

Steps:

  • Heat 1 tablespoon olive oil in a large, heavy soup pot over medium heat, and add the leeks. Cook, stirring, until tender, 3 to 5 minutes. Add the garlic and 1/2 teaspoon salt, and cook, stirring, until the garlic is fragrant, about 1 minute. Add the greens, and stir until they begin to wilt. Add 1 1/2 quarts water (6 cups) and salt to taste, and bring to a simmer. Reduce the heat and simmer, partially covered, for 15 to 20 minutes, until the greens are very tender and the broth sweet. Add pepper, and taste and adjust seasoning.
  • Beat the eggs in a bowl. Making sure that the soup is not boiling, whisk a ladle of it into the beaten eggs. Take the soup off the heat, and stir in the tempered eggs. Brush the garlic croutons with olive oil, and place one or two in each bowl. Ladle in the soup, sprinkle on some Parmesan if desired and serve.

Nutrition Facts : @context http, Calories 170, UnsaturatedFat 7 grams, Carbohydrate 16 grams, Fat 9 grams, Fiber 2 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 360 milligrams, Sugar 2 grams, TransFat 0 grams

GREEN SOUP



Green Soup image

Hearty kale and spinach green soup to help keep you warm during the fall and winter seasons. Garnish with sour cream.

Provided by William.Burgamy

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Time 1h40m

Yield 8

Number Of Ingredients 10

1 tablespoon olive oil
2 large onions, chopped
8 cups vegetable broth
½ cup uncooked long-grain wild rice
4 cloves garlic, minced
1 pound fresh kale, chopped
12 ounces fresh spinach, chopped
2 ounces goat cheese, crumbled
1 tablespoon lemon juice
salt and ground black pepper to taste

Steps:

  • Heat olive oil in a small frying pan over medium-high heat. Cook and stir onions in the hot oil until until translucent, about 5 minutes. Reduce heat to low and continue cooking and stirring until onion is very tender and dark brown, about 30 minutes more.
  • Pour vegetable broth into a pot and place over medium heat. Add rice and minced garlic; stir in kale and spinach, adding more broth if necessary. Add onions to the pot. Allow the greens to reduce and rice to fully cook, about 45 minutes.
  • Use an immersion blender to blend to desired consistency. Add goat cheese and use the blender again to create a creamy texture. Stir in lemon juice, salt, and pepper.

Nutrition Facts : Calories 162.2 calories, Carbohydrate 24 g, Cholesterol 5.6 mg, Fat 5 g, Fiber 4.4 g, Protein 7.6 g, SaturatedFat 1.8 g, Sodium 576 mg, Sugar 5.3 g

COLLARD GREENS AND BEAN SOUP



Collard Greens and Bean Soup image

Kind of came up with this one on my own one day when I just didn't feel up to going to the store, so I used what ingredients I had in my pantry and fridge and voila! This collard greens and bean soup is now in my daily meal rotation, especially in the fall and winter! Serve with cornbread or biscuits.

Provided by Ashley Holman

Categories     Bean and Pea Soups

Time 50m

Yield 10

Number Of Ingredients 8

1 (1 pound) package smoked sausage, sliced
4 cups low-sodium chicken broth
2 pounds frozen chopped collard greens
2 (15.8 ounce) cans great Northern beans, rinsed and drained
2 (10 ounce) cans diced tomatoes and green chiles (such as RO*TEL®)
1 (1.4 ounce) package dry vegetable soup mix (such as Knorr®)
2 dashes hot sauce, or to taste
salt and freshly ground black pepper to taste

Steps:

  • Heat a skillet over medium-high heat. Add sausage and saute until browned, 5 to 7 minutes. Remove from heat.
  • Combine browned sausage, chicken broth, collard greens, beans, diced tomatoes with chiles, soup mix, hot sauce, salt, and pepper in a large pot. Bring to a rolling boil over high heat. Reduce heat to low and let simmer, stirring often, until greens are tender and flavors have melded, about 30 minutes.

Nutrition Facts : Calories 342.5 calories, Carbohydrate 31.1 g, Cholesterol 34.9 mg, Fat 15.6 g, Fiber 7.7 g, Protein 21.6 g, SaturatedFat 5.5 g, Sodium 1173.9 mg, Sugar 2.2 g

JUST GREENS SOUP



Just Greens Soup image

Make and share this Just Greens Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     < 4 Hours

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

4 slices bacon, cut into 1-inch pieces
2 tablespoons olive oil
1 1/2 cups chopped leeks (white and light green parts only)
1 tablespoon minced garlic
5 cups chicken stock (homemade is preferred)
4 cups coarsely chopped savoy cabbage
4 ounces snow peas, ends trimmed, cut into 1/2-inch pieces on the diagonal
1 bunch green onion, including 2 inches of green tops, cut on the diagonal into 1/2 inch thick slices
kosher salt
2 tablespoons chopped fresh flat-leaf parsley

Steps:

  • In a heavy soup pot set over medium heat, saute bacon pieces until golden and crisp; using slotted spoon, transfer bacon to paper towels to drain; remove and discard drippings in pan.
  • Return pan to medium heat; add in olive oil.
  • When hot, add in the leeks; stir/saute until softened, about 3 minutes.
  • Add in garlic and stir/saute for 1 minute.
  • Add in stock and bring mixture to a simmer; add in cabbage, snow peas, and green onions; cook until cabbage has wilted and snow peas and green onions are crisp-tender, for about 3 minutes.
  • Taste soup; season with salt as needed.
  • To serve: ladle soup into 4 bowls and garnish each serving with bacon and parsley; serve immediately.

Nutrition Facts : Calories 336, Fat 20.9, SaturatedFat 5.3, Cholesterol 24.4, Sodium 651.5, Carbohydrate 24.9, Fiber 4.4, Sugar 9.5, Protein 13.6

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