Winter Greens Soup Recipe

• 1/2 teaspoon kosher salt
• 1/4 cup olive oil
• 5 medium garlic cloves, finely chopped
• 1 medium white onion, medium dice (about 1 cup)
• 1 large carrot, medium dice (about 1/2 cup)
• 9 medium red potatoes, such as Red Bliss coarsely chopped
• 2 tablespoons finely chopped fresh Italian parsley
• 1 medium bay leaf
• 1 can white beans
• 1 bunch Swiss chard, leaves removed from stems and coarsely chopped (about 8 cups packed)
• 1 bunch "Tuscan kale":/ingredients/76, leaves removed from stems and coarsely chopped (about 6 cups packed)
• 3 cups canned high-quality chopped tomatoes, such as Pomi
• 6 cups (1 1/2 quarts) low-sodium chicken broth
• Parmesan cheese

1. Place olive oil in a large pot over medium-low heat. When it shimmers, add garlic, onion, and carrot. Season well with salt and freshly ground black pepper and cook until vegetables are tender and onion is translucent, about 5 minutes.
2. Add potatoes, herbs, and beans; Stir mixture so that everything gets coated in oil and herbs.
3. Add chard and kale to the pot and cook, stirring occasionally, until greens start to let off liquid and shrink in size, about 10 minutes. Stir often.
4. Stir in tomatoes and Worcestershire sauce and season with salt and freshly ground black pepper.
5. Add chicken broth (the vegetable mix should be just covered by the liquid—if there is not enough, add some water) and bring to a simmer. Simmer, partially covered, until potatoes are cooked through, about 35 to 40 minutes. Season well with salt and freshly ground black pepper, remove bay leaf, and serve.
6. sprinkle Parmesan cheese over soup.