Kitchen Sink Greens Soup

The Story

This recipe comes from a time when frugality wasn’t a trend. It was a way of life. My grandmother never let a single vegetable go to waste. She’d gather whatever greens were starting to wilt, pair them with leftover broth or the water from boiled potatoes, and add a few pantry staples. What came out of that pot was always nourishing and comforting, and, according to her, a reminder that the Earth gives us just what we need, if we don’t waste it.

In honor of Earth Day and the stories passed down through generations, we’re sharing this easy, adaptable recipe that turns leafy greens and kitchen scraps into something special. Use what you have. Waste nothing. And remember the stories that bring us to the table.

Kitchen Sink Greens Soup
Serves 4–6 | Vegetarian and adaptable

Ingredients

• 1 tbsp olive oil or butter
• 1 small onion, chopped
• 2 garlic cloves, minced
• 1 large bunch mixed leafy greens (kale, chard, spinach, turnip or beet greens, whatever you have!), tough stems removed and leaves chopped
• 1 potato, peeled and diced, or 1 cup white beans, drained and rinsed (for creaminess and protein)
• 4 cups vegetable broth (or water with veggie scraps simmered into stock)
• Salt and pepper to taste
• Optional: red pepper flakes, a squeeze of lemon, or a spoonful of sour cream or yogurt to serve

Instructions

1. Heat the oil or butter in a pot over medium heat. Add the onion and cook until translucent.
2. Stir in the garlic and cook 1 minute more.
3. Add the chopped greens and sauté until just wilted.
4. Add the potato or beans and pour in the broth. Simmer for 15–20 minutes, until everything is soft.
5. Blend partially or fully with an immersion blender for a smoother texture, or leave it chunky for a rustic soup.
6. Season to taste and serve warm with crusty bread, or better yet, a good story.

Find fresh greens, potatoes, and crusty bread from our participating businesses at the market.