Prep 15 mins
Cook 10 mins
"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.
- 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
- 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".
- 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.
- 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!