I have not been posting much lately and I am sorry. But the good news is that I have been cooking. I have made a few good soups recently that I want to share with you. This one is very much a reminder of my childhood. My grandmother used to make escarole and so did my mother. This is a very comforting soup. I happened to have a can of white northern beans in my cupboard so that is what I used for this recipe. I think that I mixed chicken, vegetable and beef broth together but if you are cooking for a true vegetarian, then please use just vegetable broth. The soup will taste wonderful no matter which base soup broth or stock you use.
Mediterranean Vegetable Soup
1 tbsp olive oil
1 onion, diced
1 carrot, halved lengthwise and sliced
2 stalks celery, sliced
3 cloves garlic, minced
2 cups chicken or beef broth
2 cups water
1 can (14-1/2 ounces) diced tomatoes, not drained
1 tbsp fresh basil, chopped
1/4 tsp oregano
salt and pepper to taste
1 15 oz can cannelini or white beans, drained and rinsed
1 cup pasta bows
Parmesan cheese (optional)
1 small head escarole (optional)
Heat the oil in a heavy saucepan over medium heat. Add the onion, carrot and celery, and saute until tender, about 5 minutes. Add the garlic, broth, water, tomatoes, basil, oregano, salt, pepper and beans.
Bring to a boil, reduce heat and simmer for 10 minutes. If escarole is being used, wash, tear into 2 inch pieces and add to soup 15 minutes before soup is done, or at the same time as the pasta.
Add the pasta bows and cook 10-15 minutes, stirring occasionally until the pasta and escarole is tender.
Serve sprinkled with Parmesan cheese.
The Creative Cook