Another year has gone by, and a new one to make the most of. We all have our challenges but I could have definitely done without some of mine. But I survived it all and look forward to a better year ahead.
It’s soup time again and over the years I have given many recipes. I’ve been playing with soups that take very little time to make. My new favorite is Giada De Laurentiis escarole and bean soup. It is delicious, very easy to make and ready to eat in less than 30 minutes. Even better is that there’s not a long list of ingredients.
My second new favorite is lemon and chicken soup with greens. A good soup for those days when you’re not feeling so well and need some comfort. This one has a laundry list of ingredients but is fairly quick to prepare.
I’ve learned that as long as I have vegetables and broth in the kitchen, I can create any soup just by adding protein or pasta. And always have some good crusty bread to serve with it!
I’m sure you have your own favorites. Enjoy and keep warm.
Escarole and Bean Soup
(Giada De Laurentiis recipe)
2 tablespoons olive oil
2 garlic cloves, chopped
1 pound escarole, chopped
Salt & freshly ground pepper
4 cups low-salt chicken broth
1 (15-ounce) can cannellini beans, drained and rinsed
1 (1-ounce) piece Parmesan
6 teaspoons extra-virgin olive oil
Serving suggestion: crusty bread
Heat 2 tablespoons of olive oil in a heavy large pot over medium heat. Add the garlic and sauté until fragrant, about 15 seconds. Add the escarole and sauté until wilted, about 2 minutes. Add a pinch of salt. Add the chicken broth, beans, and Parmesan cheese. Cover and simmer until the beans are heated through, about 5 minutes. Season with salt and pepper, to taste. Ladle into 6 bowls. Drizzle 1 teaspoon of extra-virgin olive oil over each if desired and serve with crusty bread.
Lemony Chicken Soup with Greens
1 large onion, diced
2 cups carrot, diced
3 cups celery, diced
4 cloves garlic – finely chopped
1 tsp. kosher salt & 1⁄2 tsp. pepper
2 tsp. cinnamon
6 c chicken broth – low sodium
10 large sprigs parsley plus extra for garnish
1 lb chicken breasts
1 bag spinach
15 oz can chick peas – washed and drained
Juice of 1⁄2 a lemon (or more to taste)
Sauté onions, carrot and celery in a latch Dutch oven or soup pot over medium heat for 5-7 minutes.
Add garlic, salt, pepper and cinnamon and continue cooking for an additional minute. Stir in chicken broth and whole parsley sprigs then bring to a boil. Add raw, whole chicken breasts and bring to a simmer.
Cook for 10-12 minutes at a low boil.
Take one chicken breast out and cut it in half to check for doneness. When chicken is cooked through, remove and place on a cutting board to cool. Begin shredding the chicken when it is cool enough to handle.
Add shredded chicken back into the broth and veggies. Stir in spinach, chickpeas and lemon juice. Cook until spinach is tender, about 5 additional minutes. Remove long parsley sprigs and garnish with fresh chopped parsley. Serves 4.