Garlic and Greens Soup
This is a hearty winter soup with real bite and great texture.


1 head garlic (yes, really), peeled and chopped
1 onion, chopped
2 Tbs olive oil
1 bunch *each* kale and chard, or 1 1/2 lbs of other mixed greens
1 1/2 lbs russet potatoes, peeled and diced
water - about 2 cups?
1 quart vegetable broth
3/4 cup white wine
3 Tbs. rice vinegar
for garnish: red pepper flakes, feta cheese, and extra olive oil.


Saute garlic and onion in olive oil.

Combine potatoes, water, slat and pepper to taste, and broth in a soup pot and bring to a boil.

Wash greens, remove stems, and chop leaves. Saute kale for a few minutes with onions.

When potatoes are tender, add in garlic and onion mixture, all the greans, the white wine, and the rice vinegar.

Simmer everything together for about 30 minutes, then tate and correct seasoning if needed.

Garnish with all the goodies.




The New Vegetarian Epicure, pg. 265