I have said this before, but there is nothing like a bowl of warming soup on a cold day! Now that it is winter, I am always looking for soup recipes that use lots of good, healthy vegetables, and that have lots of flavor. I had eaten escarole soup before, but I had never actually made it myself. Escarole is a variety of endive with broad, crinkly leaves which can be used raw or cooked. It is full of fiber and vitamins and flavor and is great for you. So I decided to do some research, and I came up with this combination for a soup that can be a one dish meal. (along with a nice piece of toasted bread!)
- 2 cups of cooked orecchiette pasta
- 2 – 3 TB. of olive oil
- 1 small red onion (sliced and chopped)
- 2 medium carrots (sliced into pieces)
- 1 – 2 cloves of garlic (minced)
- 3 cups of stock (vegetable or chicken)
- 1 small can of diced tomatoes
- 1 small can of white beans
- 2 – 3 cups of coarsely chopped escarole
- 1/2 cup of cherry tomatoes sliced in half
- 2 TB. of fresh thyme
- salt & pepper to taste
- 1/3 cup of grated parmesan
* First cook the pasta according to the directions on the box, and set aside.
* Prepare the vegetables by slicing and chopping them into bite size pieces.
* Put the olive oil in a skillet and lightly saute the onions and carrots until softened
* Add the minced garlic, then 1 cup of the broth.
* Transfer this to a saucepan or a soup pot, then add the rest of the broth and the canned tomatoes.
* Add salt & pepper and let this simmer for about ten minutes until heated through.
* Right before serving add the cooked pasta, the chopped escarole and the thyme and gently stir together.
* Serve in large bowls, adding more salt and pepper to taste – and pass the parmesan!
This is a hearty and warming soup that is wonderful for winter. (You get a days worth of vegetable servings all in one bowl)
Lots of grated parmesan and a slice of toasted bread with olive oil is the perfect addition to this and makes it a delicious and healthy meal!