Happy 2016!! Did you have a fun New Year's celebration? And by that I mean, did you overindulge in yummy food and drink and are wishing now that you could undo some of that fun? Well, keep calm--I've got you covered! This entire week will be devoted to healthy, relatively light recipes that will help us all get back to the healthy eating that was probably abandoned somewhere around Thanksgiving. But no worries--I promise it'll still be delicious, interesting and special, like this light, but full-of-flavor Escarole Soup that's high in fiber, folic acid and vitamins A & K--a definite damage undoer, for sure!!
Do you make resolutions? And if you do, do you keep them? As an abstract idea, I love them, it's the pesky putting-them-into-practice-part that gets me into trouble. Funnily enough though, one of my cooking resolutions this year is to make more soup, so as of right now, I'm doing pretty well. Other than the fact that I love hot liquids even when it's not all that frigid outside, soup is my go-to food when I want to really watch my calories. Except for cream-based versions, soup is generally healthy, light and can be reheated in just minutes which is a real lifesaver when you get home and are starving and want to reach for a handful of crackers or chips. Plus, most soups require minimal hands-on time and yield a lot for a minimum of effort. Make a big pot on the weekend and you're good to go for lots of busy weekdays!
There's not much work to do here. Basically, all you do is chop up a bunch of veggies and let them cook together with some broth. The whole thing is so simple, but you'll be surprised with the complexity of flavor.
Each bite is filled with the earthy goodness of the escarole balanced by the sweetness of the carrots and the mellowness of the potatoes. And if you like, you can add a little bit more richness and flavor depth by sprinkling on some parmesan cheese.
Who knew a resolution could taste so good?!!
Easy Escarole Soup
Makes 6-8 servings
Prep Time: About 1 and 15 minutes
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1 onion, chopped
- 4 carrots, peeled and sliced
- 1 baking potato, peeled and diced
- 2 cups chicken or vegetable broth
- 2 heads escarole, washed well and coarsely chopped
- Freshly grated parmesan cheese (optional)
1. In a large pot, heat the olive oil over medium-high heat and brown the garlic, stirring for about 30 seconds. Don't let it burn. Then add the onion, carrots and potato. Let cook for 1 minute and add the broth and escarole. Cover the pot, turn up the heat to high and bring to a boil. Then lower to a simmer and allow to cook for about an hour until vegetables are tender.
2. Serve as is or top with some grated parmesan cheese.
3. Soup lasts in an airtight container in the refrigerator for 4-5 days.
Note: Recipe adapted from Eat This...It'll Make You Feel Better by Dom DeLuise.