A classic, hearty soup, which also is very versatile. You can different vegetables, such as green beans, squash or potatoes. Try with cannellini beans and whole grains including orzo or couscous.
- 1 ½ Tbsp olive oil
- 1 cup yellow onion, finely diced
- 1 cup peeled and diced carrots
- 1 cup celery, finely diced
- 1 cup zucchini, diced
- 1/2 tsp garlic, chopped
- 1/4 tsp dried oregano
- 1/4 tsp dried thyme
- 1/4 tsp fennel seeds, crushed
- Pinch red pepper flakes
- ¼ tsp salt
- ¼ tsp ground black pepper
- 4 cups vegetable broth (preferably low sodium)
- 1-14 oz. can diced tomatoes
- 2 cups cooked kidney beans (if canned, preferably low sodium and rinsed)
- 2 cups chopped escarole
- 1 cup farro, cooked (can substitute cooked orzo)
- 1/4 cup chopped parsley
- Heat olive oil in a soup pot over medium heat. Add onion and a pinch of salt and sauté until golden brown, about 2 minutes.
- Add the carrots, celery, zucchini, garlic, oregano, thyme, fennel, red pepper flakes, salt and black pepper. Sauté about 4 minutes over medium high heat.
- Pour half a cup of broth to deglaze the pot and let cook until broth reduces by half.
- Add remaining broth, diced tomatoes and kidney beans. Cover and bring to a boil. Lower the heat and simmer for 10 minutes.
- Stir in the escarole and farro. Cook for another 3 minutes. Stir in parsley. Cover and remove from heat.
- Serve with basil lemon drizzle (see next recipe) or a sprinkle of parmesan cheese, if desired.
The Cancer Fighting Kitchen by Rebecca Katz
Molly Miles |