| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 40 min |
| Active: | 40 min |
| Yield: | 6 servings |
Ingredients
- About 1/3 cup EVOO
- 6 anchovy fillets
- 6 cloves garlic, finely chopped
- 1 large chile pepper, seeded and chopped or 1 teaspoon dried flakes
- About 1/3 cup dry vermouth or 2 tablespoons white balsamic or white wine vinegar
- 2 starchy potatoes, peeled and chopped
- 3 to 4 small ribs celery, chopped
- 2 carrots, chopped
- 2 small onions, chopped
- 2 to 3 plum tomatoes, chopped
- Black pepper
- 7 to 8 cups chopped greens such as escarole, kale or spinach
- Freshly grated nutmeg
- 4 cups chicken stock
- 4 cups vegetable stock
- Salt
- 1 cup fresh flat leaf parsley leaves, finely chopped
- Grated Parmigiano-Reggiano, to pass
- Bread, for serving
Instructions
- Heat the EVOO in large Dutch oven over medium heat. Add the anchovies into the oil and stir until they melt away into the oil. Add the garlic and chiles, and stir for 2 minutes. Then add the vermouth. 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.
- Cool completely and store in the refrigerator for a make-ahead meal.
- To serve, reheat over medium heat and stir in the parsley. Serve with cheese and bread.
Nutrition Facts
| Calories | 241 calorie |
| Total Fat | 13.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 3 milligrams |
| Sodium | 742 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 6 grams |
| Protein | 5 grams |
| Sugar | 6 grams |
| Calories | 241 calorie |
| Total Fat | 13.5 grams |
| Saturated Fat | 2 grams |
| Cholesterol | 3 milligrams |
| Sodium | 742 milligrams |
| Carbohydrates | 26 grams |
| Dietary Fiber | 6 grams |
| Protein | 5 grams |
| Sugar | 6 grams |
Reviews
I give a credit for a unique use of anchovies. With their delicate flavor and some nutmeg the soup taste very intricate. Delicious!
perfect .. healthy, delicious and easy to prepare. I saw towards end of show the soup being served up so missed what all the ingredients were. After pulling up recipe I decided to go for it even without everything called for. so, as good as it prob is as recipe calls for, it was absolutely yummy without using anchovies and celery. Loved with Kale and spinach as the greens component. Parmesan put it over the top.
This soup was so easy to make. Very delish. The preparation was a layered process. Follow Rachael’s directions exactly and you cannot go wrong. I only used 5 anchovies because I was scared to over power the dish. I also used the dry vermouth as well. Success!!!!
This is delicious! I made 1/2 recipe and I think it’s at least 4 servings. Don’t leave out the anchovies, which add a rich background flavor. No fishiness. Will repeat!
This was a great soup but next time I would lighten up the heat (chili pepper flakes).
I used Kale and Cabbage and it was wonderful! I put the cabbage in before the kale to soften it up a bit. I made this for my husband’s lunch for the next day or so. I was a little worried how the greens would hold up but it re-heated wonderfully. They held their flavor and I recommend this soup, especially for someone who needs to make something in advance!
The soup was easy to make. I used kale and escarole and added a slice of italian bread and parmesan cheese when serving.