Autumn Greens Soup

• 1 quart homemade or reduced-sodium store-bought chicken or vegetable broth
• 1 russet potato, peeled and cut into 1/2-inch dice
• 2 garlic cloves
• 2 scallions, trimmed and sliced
• 3 cups mixed leafy greens, such as spinach, chard, and kale, trimmed, washed, drained, and chopped
• Coarse salt and freshly ground pepper
• Shaved parmesan cheese

1. Bring broth to a boil in a medium saucepan; add potato, garlic, scallions, mixed greens, and 1/2 teaspoon salt.
2. Simmer until potato is tender, 5 to 10 minutes.
3. Let soup cool slightly.
4. Working in batches, puree soup in a blender or food processor, filling no more than halfway each time.
5. (Alternately, use an immersion blender.)
6. Season with pepper and more salt, if desired.
7. Serve immediately, garnished with parmesan shavings.
8. (Per Serving)
9. Calories: 75g
10. Saturated: 4g
11. Unsaturated Fat: 1g
12. Cholesterol: 0mg
13. Carbohydrates: 11.8g
14. Protein: 6.6g
15. Sodium: 492mg
16. Fiber: 1.5g

chicken, russet potato, garlic, scallions, mixed leafy greens, salt, parmesan cheese

Taken from www.epicurious.com/recipes/food/views/autumn-greens-soup-394027 (may not work)