Beth's No-Guilt January Soup
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.
- 1 medium red onion, peeled and diced
- 1 cup celery, diced
- 2 all purpose potatoes, peeled and diced
- 3 cups kale torn into pieces
- 2 cups escarole, torn into pieces
- 1 cup diced Parmigiano Reggiano cheese rinds (optional)
- 2 tablespoons fresh thyme leaves1 cup cooked ditalini, orzo or other soup pasta or cooked rice
- Salt to taste
- Grinding black pepper to taste
- 2 tablespoons fresh lime or lemon juice
- Serves 6-8
- 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.