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Recipe Collection

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Hearty Greens Soup

Hearty Greens Soup Related:   gluten-free option, kid-friendly, pareve, soup, vegan, vegetarian

Prep time: 15 minutes

Cook time: 1½–2 hours

Yield: 6-8 servings

I think that throwing out broccoli stems and kale ribs is one of the great shames of our culinary lives. That’s why I came up with this simple recipe for an easy and hearty pareve vegetable soup starring greens and their ribs.


  • 6–8 large collard greens or kale leaves
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • 1 medium onion, chopped
  • 2 cloves garlic, chopped
  • 4 cups low-sodium vegetable broth (homemade if you’ve got it!)
  • Salt and pepper to taste
  • Cooked rice, orzo or elbow macaroni
  • Sriracha or other hot sauce (optional)


  • Cut thick ribs away from collard or kale leaves. Stack leaves in a pile and slice them into 1-inch strips, and then into 1-inch squares. Slice reserved ribs diagonally into ¼-inch coins.
  • Heat olive oil over medium-high heat in a large stockpot and add chopped ribs and salt. Sauté for 4 to 5 minutes. As soon as ribs begin to brown, add onion and garlic and reduce heat to medium. After another 4 to 5 minutes, add chopped leaves. Add vegetable broth, cover and reduce heat to medium-low. Simmer for an hour to an hour and a half. Season with pepper and additional salt to taste.
  • To serve: Add ½ cup cooked rice, orzo or other small pasta to a soup bowl, and then add soup. Splash on some sriracha or other hot sauce for a kick if desired.

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