I am a huge soup lover and really love ones that are easy to put together. This is one of these types of soups- if you have some greens (any type of salad greens, really) and leftover turkey or chicken, you can put this together pretty quickly. While this soup makes a larger pot, I like to have some leftovers and if you are a small family, put part of it in the freezer for another meal or two. It is a perfect cook-ahead meal. If you haven't tried escarole, be sure to give it a try. I just love having different types of greens wilted in soups.
Serves- 8-10 servings
Ingredients:
- 1 large onion
- 4 large garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery ribs, sliced
- 2-3 Tbsp olive oil
- 1 15 oz. can diced tomatoes (preferably with Italian herbs)
- 1 15oz. can white beans, drained
- 8 1/2 cups chicken broth
- 2 tsp dried parsley
- 1 Tbsp Italian seasoning blend
- 1/2 tsp black pepper
- 2 cups chopped cooked turkey
- 2-3 cups rice
- 2 heads escarole
- fresh parsley or cilantro, chopped
- shredded parmesan cheese
Directions:
- In a large stockpot, sauté onion, carrot and celery in oil until onion is becoming translucent. Then add in minced garlic and cook for another 2 minutes, stirring frequently.
- Add in tomatoes, beans, broth, seasonings and turkey.
- Bring to a boil, then simmer while you prepare rice and escarole.
- Cook the rice per instructions on the package, seasoning it well.
- Wash the escarole well and chop it.
- When rice is cooked, add in escarole to soup and allow to wilt for a couple minutes. Adjust salt to taste, if needed.
- To serve, put a large rounded spoonful of rice in a soup bowl, then ladle soup over top and garnish with fresh parsley and parmesan cheese. Good with crusty, rustic bread for dipping in broth.
Shared with:
Miz Helen's Country Cottage: Full Plate Thursday 3-27-14
