Verdant, leafy greens lend this soup a wealth of vitamins and minerals. If using chard, kale, or other hearty greens, remove the thickest center ribs; finely chop the ribs and add to the pot with the other ingredients. Packages of “stir-fry” greens are a quick alternative.

　　

Ingredients

Serves 4

　　1 quart homemade or reduced-sodium store-bought chicken or vegetable broth

　　1 russet potato, peeled and cut into 1/2-inch dice

　　2 garlic cloves

　　2 scallions, trimmed and sliced

　　3 cups mixed leafy greens, such as spinach, chard, and kale, trimmed, washed, drained, and chopped

　　Coarse salt and freshly ground pepper

　　Shaved parmesan cheese

　　

Step 1

Bring broth to a boil in a medium saucepan; add potato, garlic, scallions, mixed greens, and 1/2 teaspoon salt. Simmer until potato is tender, 5 to 10 minutes.

　　

Step 2

Let soup cool slightly. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time. (Alternately, use an immersion blender.) Season with pepper and more salt, if desired. Serve immediately, garnished with parmesan shavings.

　　

Nutrition Information

Step 3

(Per Serving)

　　

Step 4

Calories: 75g

　　

Step 5

Saturated: 4g

　　

Step 6

Unsaturated Fat: 1g

　　

Step 7

Cholesterol: 0mg

　　

Step 8

Carbohydrates: 11.8g

　　

Step 9

Protein: 6.6g

　　

Step 10

Sodium: 492mg

　　

Step 11

Fiber: 1.5g

　　Power Foods