Thanks to CSA member Julie Verson for sharing this recipe! Julie says: “I love all the recipes you provide us with! Here’s a good one I found in Mario Batali’s cookbook ‘Molto Italiano’ for Beet Green Soup.”
1/3 cup extra virgin olive oil
1 onion, halved and sliced into 1/4-inch thick half-moons
2 cloves garlic, finely chopped
2 medium russet potatoes, peeled, cut into 1/2-inch dice
2 teaspoon coarse sea salt
1/2 teaspoon hot red pepper flakes
4 cups beet greens, sliced into 1/2-inch wide ribbons
3 cups water
1 small bay leaf
Salt and pepper
Four 1/2-inch thick slices Italian peasant bread, toasted
Freshly grated Pecorino Romano cheese
In a large pot, heat the olive oil over high heat until hot. Add the onion and garlic and cook until softened but not browned, about 8 minutes. Add the potatoes, sea salt and red pepper flakes, then add the greens, stirring well. Add the water and bay 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 in large bowls with the toasted bread alongside and the cheese sprinkled over the top.
Thanks Julie!
