Beth's No-Guilt January Soup

Mary Ann Esposito

This thick and hearty soup is one of my daughter Beth's favorites for winter eating and a great way to ease into the new year with healthy recipes.
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Serves

Makes 6 to 8 servings 

Directions

Place the onion and celery in a soup pot and just barely cover with water. Cook over medium high heat until the onions and celery are soft and most of the water has evaporated.
Add the potatoes, kale, escarole, cheese rinds and thyme. Pour enough water into the pot to just cover the ingredients. Cover and cook over medium heat until the greens have wilted down and the potatoes are soft, about 15 minutes. Stir in the pasta. Add salt and pepper to taste and stir in the lime or lemon juice. Serve piping hot with crusty bread.
Variation: add tiny meatballs or cooked shredded chicken to the finished soup.

Ingredients

1 medium red onion, peeled and diced1 cup celery, diced2 all purpose potatoes, peeled and diced3 cups kale torn into pieces2 cups escarole, torn into pieces1 cup diced Parmigiano Reggiano cheese rinds (optional)2 tablespoons fresh thyme leaves1 cup cooked ditalini, orzo or other soup pasta or cooked riceSalt to tasteGrinding black pepper to taste2 tablespoons fresh lime or lemon juice

item recipe is featured in Episode 0 of Season 0.

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  1. Donna's avatar

    Donna

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    I am a new wife, just learning to cook for myself in my own apartment. I watch you everyday; your show takes the fear out of cooking. Thank you for passing on your extensive and inspiring knowledge.

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