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Beet Green Soup
  • Beets
  • Vegetables
Serves:   4
(serving size: 1 cup)

  • Prep Time:   15 minutes
  • Cook Time:   20 minutes
  • Total Time:   35 minutes


1/2 cup extra virgin olive oil

1 onion, halved and sliced into 1/4 inch thick half moons
2 cloves garlic, finely chopped
2 medium potatoes, peeled and cut into 1/2 inch dice
2 tsp salt
1/2 tsp red pepper flakes
4 cups beet greens sliced into 1/2 inch wide ribbons
3 cups water
1 bay leaf
Four 1/2 inch thick slices Italian peasant bread, toasted
Fresh grated Pecorino Romano


In a large pot, heat the olive oil  until hot.  Add the onion and garlic and cook until softened but not browned.  Add the potatoes, sea salt, red pepper flakes, then add the greens, stirring well.  Add the water and by leaf and bring just to a boil, then reduce the heat and simmer until the potatoes are tender, about 15 minutes.  Season with salt and pepper.

Serve with toasted bread alongside and pecorino sprinkled over the top.

Any greens can be substituted for beet greens.

Submitted by Ellen, Rye CSA


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