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Greens Soup


Olive oil
2 leeks, cleaned well and chopped
½ cup White Queen celery, stems and leaves chopped, separate
3 potatoes, diced
Salt and pepper to taste
4 cloves garlic, chopped
1 bunch chard, stems removed
1 head escarole, chopped
1 cup fava greens
½ cup parsley leaves
1 quart vegetable broth
Lime juice (optional)


  1. Heat olive oil in a soup pot over medium high heat. Add the chopped leeks, celery stems, potatoes and a pinch of salt and pepper to the pot and cook for a few minutes, stirring, until softened.
  2. Add the garlic and stir. Start adding the greens to the pot by the handful, stirring, and cook them until all the greens are wilted. Add the parsley and stir.
  3. Add the vegetable broth to the pot and bring to a boil. Turn down heat and simmer until potatoes are tender and greens are cooked.
  4. With an immersion blender, blend the soup until smooth. Taste and season with salt and pepper. Add lime juice if desired and blend again. Serve.