Recipe courtesy of Rachael Ray
Episode: Bowled Over
Vegetable Soup with Mixed Greens
Total:
40 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy
Total:
40 min
Active:
40 min
Yield:
6 servings
Level:
Easy

Nutrition Info

Healthy

Ingredients

Directions

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.

IDEAS YOU'LL LOVE

Roasted Vegetable Soup

Recipe courtesy of Ina Garten

Roasted Vegetable Meatloaf with Balsamic Glaze

Recipe courtesy of Bobby Flay

French Onion Soup

Recipe courtesy of Tyler Florence

Sausage-and-Vegetable Stew

Recipe courtesy of Food Network Kitchen

Roasted Squash Vegetable Medley

Recipe courtesy of Rachael Ray

Vegetable Fritto Misto with Lemon Mayonnaise

Recipe courtesy of Giada De Laurentiis

Butternut Squash Soup

Recipe courtesy of Food Network Kitchen

Broccoli Cheese Soup

Recipe courtesy of Ree Drummond

Broccoli Soup

Recipe courtesy of The Neelys

Trending Videos 6 Videos

Get the recipe

Crab Cupcakes 00:50

Make a splash with these too-cute cupcakes that are a cinch to assemble.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking