This soup has a fresh but hearty feel. One to satisfy on a cool day, and tastes even better the day after you make it, so be sure to make extra.
If you love to make soup, you know by now that most of the work is in the chopping. So get through that, and the rest is easy !
Estimated time to prepare: 25 minutes
Estimated time to finish cooking: 45 minutes. (20 minutes of simmering)
Serving Size: 6 - Save + freeze this soup. It’s a winner!
2 cloves garlic, finely chopped
2 small or 1 large yellow onions, chopped.
3 stalk celery, chopped
2 carrots, peeled and cut into 1/2-inch pieces
1 zucchini, peeled and chopped into 1/2-inch pieces.
1 small bulb fennel, cored and chopped* optional
4 sprigs fresh thyme (or 1 tsp dried)
1 head escarole (or another dark leafy green if not available 1/4 cup roughly chopped flat-leaf parsley
1 16 oz can whole tomatoes.
2 cans white beans
4 cups veggie broth (1 package)
1 cup dry white wine (optional)
1 (4-ounce) Parmigiano-Reggiano rind (optional)
1) Chop onion, garlic and celery.
2) Heat olive oil in a large soup pot over medium-high heat. Add the chopped ingredients and cook until translucent and edges begin to brown. About 5 minutes.
3) Add wine (optional) and 4 cups of stock. Use your wooden spoon to stir up the brown bits on the pan. Add the diced tomatoes. Bring to a boil, and then reduce heat to simmer, and cook 5 minutes.
4) Chop celeriac, carrots, fennel, zucchini.
5) Add all chopped ingredients + thyme and Parmigiano-Reggiano rind; stir well to combine. Cook on medium heat until vegetables are fork- tender, 15 to 20 minutes.
6) Rough chop escarole into big pieces - about 2 inches square.
7) Stir in escarole and cook until escarole wilts. Season to taste with salt and pepper.
8) Serve + top with fresh chopped parsley and a squeeze of fresh lemon.