Greens and Rutabaga Soup with Pesto

Name: Greens and Rutabaga Soup with Pesto
Ingredients: Olive oil or ghee; 1 medium onion (yellow or white), or leeks (white and light green parts) if you have ‘em (one fat or two med), roughly chopped; 1 green garlic or 1–2 cloves cured garlic, finely chopped; 1 hefty rutabaga or 2 smalls, peeled and roughly chopped; 1/2 pound potatoes, roughly chopped; 1 bunch of kale, collards, spigarello, chard, or broccoli rabe – the whole bunch, ends trimmed and roughly chopped; 4–6 cups stock; 2–4 tablespoons pesto (could be basil pesto or carrot top, arugula, cilantro, broccoli, or another type); Salt, pepper, and acid to taste; Crunchy toppings (optional but recommended): croutons, parmesan crisp, crispy green garlic ends (see below for instructions), toasted slivered almonds, and/or pine nuts

fullbellyfarm.com

Greens and Rutabaga Soup with Pesto This recipe came to us from CSA member Christina who said: “For soup freaks like me, each pot is an opportunity, whether it

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Ingredients

Olive oil or ghee
1 medium onion (yellow or white), or leeks (white and light green parts) if you have ‘em (one fat or two med), roughly chopped
1 green garlic or 1–2 cloves cured garlic, finely chopped
1 hefty rutabaga or 2 smalls, peeled and roughly chopped
1/2 pound potatoes, roughly chopped
1 bunch of kale, collards, spigarello, chard, or broccoli rabe – the whole bunch, ends trimmed and roughly chopped
4–6 cups stock
2–4 tablespoons pesto (could be basil pesto or carrot top, arugula, cilantro, broccoli, or another type)
Salt, pepper, and acid to taste
Crunchy toppings (optional but recommended): croutons, parmesan crisp, crispy green garlic ends (see below for instructions), toasted slivered almonds, and/or pine nuts