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Gallery Martha’s Greenhouse-Vegetable Soup Credit: Johnny Miller Recipe Summary prep: 20 mins total: 50 mins Servings: 6
Ingredients Ingredient Checklist 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped (1 1/2 cups) 2 carrots, peeled and cut into 1/2-inch pieces (1 cup) 1 celery stalk, cut into 1/2-inch pieces (1/2 cup) 1 teaspoon minced garlic (from 1 small clove) Kosher salt and freshly ground pepper Medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups) 2 cups chopped Savoy cabbage (from 1 head) 6 cups Light Vegetable Stock, or a combination of 3 cups each chicken broth and water 4 cups chopped fresh spinach leaves (from 1 bunch flat or curly-leaf), tough stems removed, or whole baby-spinach leaves 1/4 cup coarsely chopped fresh parsley leaves Freshly grated Parmigiano-Reggiano and lemon wedges, for serving
Gallery Martha’s Greenhouse-Vegetable Soup Credit: Johnny Miller
Recipe Summary prep: 20 mins total: 50 mins Servings: 6
Gallery
Martha's Greenhouse-Vegetable Soup Credit: Johnny Miller
Martha’s Greenhouse-Vegetable Soup
Credit: Johnny Miller
Martha’s Greenhouse-Vegetable Soup
Recipe Summary prep: 20 mins total: 50 mins Servings: 6
Recipe Summary
prep: 20 mins total: 50 mins
Servings: 6
prep: 20 mins
total: 50 mins
prep:
20 mins
total:
50 mins
Servings: 6
6
Ingredients
Ingredients
- 3 tablespoons extra-virgin olive oil, plus more for drizzling 1 medium onion, finely chopped (1 1/2 cups) 2 carrots, peeled and cut into 1/2-inch pieces (1 cup) 1 celery stalk, cut into 1/2-inch pieces (1/2 cup) 1 teaspoon minced garlic (from 1 small clove) Kosher salt and freshly ground pepper Medium Yukon Gold or white potato, peeled and cut into 1/2-inch pieces (1 1/4 cups) 2 cups chopped Savoy cabbage (from 1 head) 6 cups Light Vegetable Stock, or a combination of 3 cups each chicken broth and water 4 cups chopped fresh spinach leaves (from 1 bunch flat or curly-leaf), tough stems removed, or whole baby-spinach leaves 1/4 cup coarsely chopped fresh parsley leaves Freshly grated Parmigiano-Reggiano and lemon wedges, for serving
Directions
Heat oil in a medium saucepan over medium. Add onion, carrots, celery, and garlic; season with salt and pepper. Cook, stirring occasionally, until onion is soft, about 10 minutes. Add potato, cabbage, and stock. Bring to a boil, then reduce heat to low and simmer, partially covered, until flavors are melded and cabbage and potato are very tender, 20 to 25 minutes.
Stir in spinach and parsley and cook 5 minutes (or 1 minute if using baby spinach—you don’t want it raw, but you do want to maintain some of its color). Serve, sprinkled with cheese, drizzled with oil, and with lemon wedges on the side.
Reviews
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All Reviews for Martha’s Greenhouse-Vegetable Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Martha’s Greenhouse-Vegetable Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
