Potato, Greens and Bread Soup

serves 4

This recipe is recommended by MPLS member Barbara Conti – her family likes it a lot and it’s fairly simple to make. She uses a mix of greens that she has on hand and does not peel the potatoes. The recipe is adapted from The Complete Italian Vegetarian Cookbook, by Jack Bishop (Houghton Mifflin, 1997).

4 cups packed spinach leaves or other greens
1½ pounds new potatoes, cut into ½-inch dice
4½ cups vegetable stock
salt and pepper
2 cups cubed (½-inch) stale country bread
2 TBS good quality olive oil, or to taste

Place potatoes and stock in medium pot. Bring to a boil and cook briskly for 15 minutes. While the potatoes cook, prepare the greens. Remove stems, wash leaves and shake off excess water. Cut into ¾-inch wide strips. After the potatoes have cooked for 15 minutes, add the greens to the pot and salt and pepper to taste. Cover the pot. Continue coking until potatoes are falling apart and the greens are tender, about 10 minutes. Remove the pot from heat. Stir in the bread and cover the pot. Let sit for 5 minutes or until bread is very soft. Adjust seasonings and add hot water to thin the texture if desired. Ladle the soup into bowls and drizzle each with olive oil.

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