I had the "luck o' the Irish" to share this recipe on a favorite blog of mine, Ma Nouvelle Mode. It seems appropriate to share it here today in case you missed the guest post.
This ol' blog world has many green beverages, green snacks, and green desserts this time of year. I wanted to give you something out of the norm but still delicious. Please warm up with this soup and have a fantastic St. Patrick's Day!
1 tablespoon olive oil
1 large onion, chopped
2 garlic cloves, minced
1 quart vegetable broth or stock
1 large (about 9-ounce) russet potato, peeled and cubed
1 15-ounce can cannellini beans, rinsed and drained
1 1/2 pounds any mixed greens, like spinach, Swiss chard, bok choy, etc., torn into pieces
2 tablespoons dry sherry or dry white wine
3/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Chopped fresh parsley for garnish, optional
Packaged crispy onions for garnish, optional
In large saucepan, heat olive oil over medium heat. Add onion and garlic and cook, stirring frequently, until onion is soft, about 5 minutes. Increase temperature to high, add vegetable broth and potato, and bring to a boil. Reduce heat and simmer 10 minutes.
Stir beans and greens into pot. Continue to simmer 5 to 10 minutes more, until potato is fork-tender and greens are wilted. Pour soup into blender container, in batches if necessary, and blend until smooth. Return soup to pot and stir in sherry, salt, and pepper, and warm through. Serve in bowls with parsley and/or crispy onions sprinkled on top, if desired. Makes 8 (1-cup) servings, 2 points plus for Weight Watchers or 125 calories each.
Note: Like many soups and stews, if you have the time to make it a day ahead, the flavors will meld together and the soup will be even tastier.