Tomato and Escarole Soup With White Beans |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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SOUP'S ON! - So are health and flavor. A mug of steaming homemade soup is comforting, satisfying and good for the soul as well as the waistline. In our home this broth-based soup is a quick and easy suppertime solution, and a terriffic way to fill up on vegetables. Ingredients:
1 tablespoon extra virgin olive oil |
1 small yellow onion, chopped |
4 garlic cloves, minced |
2 (14 1/2 ounce) cans low-sodium low-fat vegetable broth |
1 small carrot, diced |
1 (14 1/2 ounce) can tomatoes with juice, diced |
1/4 cup reduced-sodium ham, diced |
3/4 cup whole grain orzo pasta or 3/4 cup angel hair pasta or 3/4 cup pastina |
1/2 teaspoon crushed red pepper flakes (rub between fingers to waken flavor) |
1/4 teaspoon fresh ground black pepper |
1/2 cup water |
1 (15 ounce) can white kidney beans, rinshed and drained |
4 cups escarole, roughly chopped (other choices ( dandelion greens, mustard greens or spinach) |
1/2 cup grated parmesan cheese |
Directions:
1. In a large dutch oven over a medium-high flame, heat the oil. Add the onion and garlic. Saute until the onions are soft and translucent, and the garlic begins to dance .
2. To the onion and garlic add the broth and the carrots; bring to simmer over medium-high heat. Reduce the heat and simmer, covered, for 5 minutes - or until the carrots are almost tender.
3. Stir in the tomatoes with juice, ham, orzo (or your choice), red pepper, black pepper, and water. Increase the heat to medium high and return to a simmer. Cook until pasta is tender (about 5 minutes). Add white beans and escarole; cover and cook - stirring often - until escarole is tender and the flavors blend (approximately another 5 minutes). Ladle into warmed soup bowls and sprinkle with parmesan cheese. A freshly tossed salad and warm crusty bread makes this meal complete!
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