We are up in Umbria this week which almost never happens. In January, after the holidays, we are usually in Rome since it’s a great time of year to be there. Few tourists, sunny skies and crisp clear days. Instead, January in Umbria is for the most part damp, foggy and cold. But somehow we were both craving a nice cozy week and here we are. And I’m so glad to be here.
Yes, it’s been foggy, but the weather clears enough for me to get my daily walk in. Yes, it’s cold, but that’s just one more reason to keep the fire going all day long. Between the cold weather and the past two months of eating and drinking everything rich and wonderful, all I’ve been craving is lots of vegetables.
Luckily the recent warmish weather here in Umbria has meant our vegetable garden is still full of goodness: kale, swiss chard, cabbage and all sorts of other hardy veggies. The other day I decided a green soup was in order. I’ve made versions of this soup in the past, but this one was different enough to write down the recipe. We’ve been eating it every day this week and I’m sad that it’s finished.
Green Winter Soup
Don't worry if you don't have the exact greens I mention in the recipe. Any will do! Spinach, cabbage, escarole.
Ingredients
- 1/3 cup extra virgin olive oil
- 1 onion, chopped
- 1 carrot, chopped
- 1 teaspoon salt
- 1 pinch red pepper flakes
- 4 cloves of garlic, minced
- 1/4 cup chopped parsley
- 4 fresh sage leaves, finely chopped
- 2 tablespoons tomato paste
- 10 cups chopped greens ,stems removed (I used a mixture of curly kale, cavolo nero and swiss chard)
- 4 cups vegetable broth
- 3 cups cooked rice or other grain
- Parmigiano for serving
Instructions
- Pour the olive oil in a pot big enough to hold all the soup. Heat gently and add the onions, carrots, salt, red pepper. Let cook gently until softened, about 10 minutes.
- Add the garlic and herbs and let cook another 2 minutes.
- Add the tomato paste and cook another few minutes, stirring to let it dissolve.
- Add the chopped kale first, stirring it to let it wilt a bit. You can add a bit of water if you’d like and cover it for 5 minutes.
- Then add the chard, stir and add the broth.
- Cover and cook for about 45 minutes to an hour. Taste and adjust for seasoning. Add the cooked rice, heat through.
- To serve ladle into bowls and top with a drizzle of your best olive oil, and lots of freshly grated parmigiano or pecorino.
Here in Rome for 3 weeks, not knowing your recipe for green soup, made a similar soup the other day with fresh vegetables and greens from the market. Added beans and used leeks.
We too have been having it all week!
Sounds delicious!
Thanks so much for this soup which will be made this week! Looks simple which is always a good thing. Wish we too were in Umbria!
Sorry we missed you when you were here. Looking forward to meeting up for a coffee in the piazza.
I just made this and it was FABULOUS!! My whole family loved it, thank you so much.
The only things that confused me a bit, are that I added only 7 cups of kale and it was a ton; and I used only half the rice recommended– it was a lot!
It’s hard to imagine using the full amounts. Especially the rice. Is it very dense using everything recommended? The photo makes it look not so dense…
Thanks again!! A beautiful soup, lovely flavors, as only the Italians can do. 😉
It was dense, and it was a lot of soup
Hi! The soup calls for 3 cups rice but only 4 cups broth. Can that be right? Thank you !
Yes, because the rice is already cooked. But you are welcome to make it thinner by adding more broth or less rice.