Lidia's Italy

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blsmyself says
I've found that greens - those leftover spinach leaves, leaf lettuce, the outside leaves of romaine, etc - are really good in any tomato-based soup or noodle soup. I cut or tear them into small pieces, put them in the soup bowl, then pour the hot soup on top and wait a minute or two. The hot soup 'melts' them, but they don't cook too much, so they add texture and flavor to the soup. Best of all, since you don't add them until you need them, they don't get overcooked and ugly! My son loves this, and it helps get green things into him, as well as using up all the small bits that might otherwise go bad. (If you microwave the soup, add the greens after it's hot, stir, and heat just a little more time.)

January 24, 2011 / 8:29pmreport abuse