Recipe: Potato and Greens Soup (thickened with whole grain bread)

POTATO AND GREENS SOUP

"This is a delicious and easy soup recipe from Nikki and David Goldbeck's American Wholefoods Cuisine that they say originated in Italy. I always use kale; I love it."

2 cups diced potatoes (about 1 pound)
1 clove garlic, cut in half
4 cups water
2 cups sliced dark leafy greens (escarole, chard, kale, chickory, wild greens)
1 tsp salt
1 cup diced stale whole grain bread
2 Tbsp olive oil
Ground black pepper

Combine potatoes, garlic, and 4 cups water in a soup pot and bring to a boil. Cover and simmer until potatoes are not quite tender, 10 to 15 minutes.

Add greens and salt to pot, cover, and cook 10 to 15 minutes longer, or until tender.

Remove from heat, add bread, cover, and let stand off the heat, for 10 minutes. Stir in oil, season with lots of fresh ground pepper, and serve.

Makes 4 servings
Source: Kathy Heacock