Zuppa Verde Patata

Zuppa Verde Patata
Zuppa Verde Patata

Zuppa Verde Patata, translated is Green Potato Soup. Sounds better in Italian, if you ask me. The potatoes aren't really green, instead the rich green color comes from kale and escarole lettuce. This nourishing soup is not only delicious but healthy and hearty. Have it as a side to a sandwich or serve with a crusty piece of bread and a dusting of grated parmesan or Romano cheese for a meal. Either way, you will enjoy the layers of flavor in this soup and and get all the nutritional benefits as well.

We have started testing some recipes in our pressure cooker. Pressure cookers aren't as scary to use as they used to be to use and they shorten the cooking process and allow you to have a delicious soup on the table in under 30 minutes. Follow the directions on your pressure cooker when releasing the steam. This recipe also works in a slow cooker (high/4 hours low/8 hours) or simmered on the stovetop for about 30 minutes or until the potatoes are tender. The time on this recipe is for a stove top pressure cooker. If you are using an electric pressure cooker, increase the time by 3-4 minutes before reducing the pressure.

Bread and cheese are not included in the nutritional information.

 Print Recipe

  • 1 tablespoon olive oil
  • 1 cup yellow onion, chopped
  • 1 cup red bell pepper, chopped
  • 1 cup carrots, peeled and chopped
  • 2 garlic cloves
  • 2 large russet potatoes, peeled and cut into small pieces
  • 6 cups kale, torn or chopped
  • 4 cups (1 head) escarole lettuce
  • 1/2 teaspoon Crushed Red Pepper Flakes
  • 1/2 teaspoon Mediterranean Oregano
  • 1 28 oz can diced tomatoes - no salt
  • 1/2 teaspoon Kosher Salt (omit if the tomatoes have salt)
  • 4 cups water
  • 1/2 cup fresh parsley, chopped
  • 1 teaspoon Ground Black Pepper Medium Grind
  1. In a pressure cooker, heat the oil medium high heat.
  2. Add the onion, garlic, carrots and bell peppers and cook several minutes until the onion have softened.
  3. Add potatoes, water, kale, escarole and Red Pepper Flakes.
  4. Stir until kale and escarole start to soften, about a minute or two. (You may have to add the greens in batches depending on the size of your pot.)
  5. Attach and lock the lid on the pressure cooker.
  6. Bring to pressure, reduce the heat just to maintain the pressure and cook for 5 minutes.
  7. Reduce pressure as indicated by your type of pressure cooker - I let mine sit about 10-15 minutes until the pressure indicator releases.
  8. Carefully, remove the lid and stir the soup.
  9. Return the soup to the stovetop without the lid and bring the soup to a slow simmer.
  10. Add Dried Mediterranean Oregano, diced tomatoes, salt, parsley and Black Pepper.
  11. Stir and cook another 5 minutes until soup is hot.