Vegetable Soup with Mixed Greens might be just the main course you are searching for. Watching your figure? This pescatarian recipe has 486 calories, 23g of protein, and 24g of fat per serving. This recipe serves 6. Head to the store and pick up bread, flat leaf parsley leaves, chile pepper, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes about 40 minutes. If you like this recipe, you might also like recipes such as Ang Chow Chicken Soup With Preserved Mustard Greens, Vietnamese Beef-Noodle Soup With Asian Greens, Okay Vietnamese/japanese, and Mini Mixed Fruit Cake.
Instructions
1
Heat the EVOO in large Dutch oven over medium heat.
Ingredients you will need
Extra Virgin Olive Oil
Equipment you will use
Dutch Oven
2
Add the anchovies into the oil and stir until they melt away into the oil.
Ingredients you will need
Anchovies
Cooking Oil
3
Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth.
Ingredients you will need
Vermouth
Chili Pepper
Garlic
4
Add the potatoes, celery, carrots and onions, and cook partially covered 7 to 8 minutes. Stir in the tomatoes and season with pepper. Wilt in the greens and season with a little nutmeg. Once the greens have wilted, add the chicken and vegetable stocks and bring to boil. Reduce the heat and simmer for a few minutes. Then season with salt, if necessary.
Ingredients you will need
Vegetable
Potato
Tomato
Carrot
Chicken
Celery
Greens
Nutmeg
Onion
Pepper
Salt
5
Cool completely and store in the refrigerator for a make-ahead meal.
6
To serve, reheat over medium heat and stir in the parsley.