Monday, January 2, 2012

Italian Loaded Vegetable Soup




Only the finest ingredients to compliment this soup, in addition to the escarole, use only the best grating cheese, fresh chicken stock, fresh diced tomatoes and homemade mini meatballs are what enhances the flavors in this soup. 


Escarole is a main staple in our home now and when I was growing up. We added escarole to many recipes, to include Upstate NY Utica Greens, where I was from those are famous there. Soup was the most popular use, but grandma use to also make Greens and White Beans over day old bread, another one of my Italian favorites. This soup hits the spot on a cool or blustery day up North. Wedding soup is very popular without the  mixed vegetables and beans this would be it!

Escarole Vegetable Soup
1 Chicken Broth Soup recipe ( click here for recipe)  use 3 to 4 quarts vegetable broth for a pure vegetable soup or (just use store bought chicken broth if you don't have time to make your own chicken soup broth)

1 head of cleaned chopped escarole boiled separately for a half hour to ensure its cleaned properly
2 stalks of celery chopped
1 cup chopped fennel
1 package of frozen mixed vegetables(corn, peas, green beans, carrots)
1 can of great northern white beans rinsed or use black, red kidney and kind you prefer
1 can chickpeas
1lb of diced fresh tomatoes ( or canned)
 1 teaspoon each oregano, basil, parsley, garlic powder
salt and pepper to taste
Note:
To make a true vegetable soup you would omit the pasta and the meatballs.
 1 lb box of pasta (pastine of choice shown is acini de pepe and baby sea shells) (1/2 box boiled in salt water separately)

Optional meatballs below for a heartier soup for meat lovers:

Meatballs:
1/2 pound ground chuck
2 cloves chopped garlic
1/4 cup bread crumbs
1 tablespoon parsley
1 tablespoon grating cheese
mix all together and set aside

In a 5 to 8 quart sauce pot add water to fill about three inches below the top of the pan proceed by making chicken soup broth first. Strain the broth to take out any impurities you may add the chicken pulled off the bone or use that for chicken salad if you want just a vegetable soup broth. Chicken broth is very low in calories and make a good base for the soups flavor.  Place all the canned and packaged vegetables in the pot along with tomatoes, fennel, celery etc,  everything except the cheese and pasta.( If using meatballs. Drop raw meatballs into boiling soup to cook.) Add the escarole and simmer until all vegetables are tender around 1 hour or more. Cook pasta at this point if using separately, add at this point.  Ladle into bowls and top with grating cheese. Delicious served with garlic bread to dunk with!

18 comments:

Ann said...

Delicious! I LOVE soups and this one looks amazing! (I also really like your soup bowls!) Happy New Year!

Federica said...

What a great comfort food! This soup is perfect for these cold days to stay light after the debauchery of the Holiday. Bye, best wishes for the New Year

Belinda @zomppa said...

That's the kinda soup that warms the belly!

Tina said...

I really liked the chicken meatball soup and this one with beef meatballs looks even better. With these delicious soup posts and the cold weather, I am now developing a thing for italian soup-yum! Have a great day Claudia and keep the comfort food recipes coming...

Lizzy Do said...

Wow, this looks great, Claudia! Perfect for this chilly day!

Curt said...

I love those huge pasta shells in the picture. That's the one I would use!

drick perry said...

wonderful sounding soup, chocked full of goodness - like the meatballs, kinda like the wedding soup, one of my favorites... hope you had a good day off....

Greg said...

I am always looking for a good vegetable soup. Will have to give this a try.

Loveforfood said...

Thank you SOOOO Much for these recipes.

Catherine said...

Dear Claudia, Escarole was a staple growing up in my mothers kitchen too. I just loved it and wondered why other kids weren't eating these things too!! My mom would serve a dish of escarole made with just garlic and oil and a nice piece of Italian bread to dip in the garlic and oil. She served that at least once a week. It seems like all of the things we ate growing up are now "gourmet"!! and very pricey! Who knew!
Your soup sounds very delicious especially with this chilly weather here in NY.
Blessings my dear, Catherine xoxo

Lucia from Madison said...

I am so happy it is soup season. I just picked up a soup chicken and I will use your recipe for the broth. Gosh something about chicken soup reminds me so much of my mom!

Kimberly (Unrivaledkitch) said...

Happy New Year Claudia! Such a beautiful soup. I could eat this days on end. Yum.

Christine's Pantry said...

This looks amazing. Love one pot meals. Happy New Year!

Claudia said...

January is going to a huge soup month for this. Saving this - because it is jam-packed with goodies and the escarole is perfect!

Reeni said...

This is just the thing to curl up with on a cold winter night! So hearty and delicious!

Leslie said...

now thats one big bowl of comforting soup

RecipeGirl said...

Oh My! This soup looks absolutely perfect for warm comfort! Beautiful.

Magic of Spice said...

What a fantastic soup! I really need to get to making some soups...and a veggie will be on the menu :)