Country Kitchen (in the city) healthy delicious meal inspiration for everyone

dandelion green and okra soup with pastina
green-power dandelion soup

Being a one woman household either means sharing meals with good company, or eating the same ingredients (in different ways) for a few days in a row. The Mediterranean Chicken with Dandelion Greens Pastina I made the other day, became the Pastina and Asparagus work lunch (shown below), AND this healthy nutritious soup.

dandelion greens pastina and asparagus work lunch

Remember when I said a little pastina yields a lot?  Well, some things are learned from experience. I had more pastina than I knew what to do with!!  I also had some surplus dandelion greens that needed to get eaten before they went to waste… so I dug into the fridge and came up with this lean, green, power-packed soup.

saute the okra, onion and dandelion greens in olive oil

The rundown: In a large pot over medium high heat, warm a few tablespoons of olive oil and sauté a medium sized sliced onion, about 10-12 diagonally sliced okra, and a handful of washed, chopped dandelion greens.

leftover pastina from dinner last night

After a couple minutes of sweating the onions I filled the pot with water and added the leftover pastina, a couple spoon fulls of pasta sauce, and about 2 teaspoons of fake chicken base. Since the pastina dish was already seasoned, and bouillon is a tad on the salty side, I didn’t have to add a lot of extra seasoning to the soup.

simmer the soup for at least 45 minutes

Bring the pot to a rolling boil for about 20 minutes, then reduce to a simmer. Allow the broth to reduce by cooking uncovered for about 45 minutes in total and then dig in.

For best taste, serve with squeeze of fresh lemon on top!!

dandelion green soup

I made so much soup I froze a container for a quick dinner (or in case I come down with a case of the sniffles again).

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