This was the request for tonight’s dinner. We had been talking about the food we cooked while in Italy this year (read previous posts to find out more), and my kids went on about a soup I made with escarole.
I love how escarole wilts and becomes sweetly slimy when simmered in broth. It turns into something that can be slurped with unadulterated pleasure. If you need pleasure in your life and your resources are limited, try this soup. It is certainly better than nothing!
*Blood type A Friendly Soup, (Chicken is neutral, but 3 cups of diced firm tofu can be substituted to make it a more beneficial dish. Follow recipe as if with chicken)*
You will need: 4 tbs extra-virgin olive oil, 3 chicken breasts, sliced into bite-sized pieces, OR 3 cups diced firm tofu, 1 head escarole, washed and chopped roughly, 4 inner celery ribs, including leaves, sliced, 1 large sweet onion, diced, 4 cloves garlic, thinly sliced, 2 sprigs fresh oregano, 4 springs fresh thyme, 1/2 cup chopped flat-leaf parsley, 1 1/2 cups small pasta (ditalini, baby elbows, or any other small pasta that you like), 2 tsp mild curry powder (optional), 15 cups chicken broth, (veggie broth for vegetarians or vegans), 2 tsp sea-salt, more to taste, along with freshly ground black pepper.
1 – Prep all veggies and chicken.
2 – Put large soup pot on low/medium heat and add olive oil. Add onions and garlic and cook for 5 minutes.
3 – Add celery and cook for another 3 minutes, then add the herbs (including parsley). Continue to cook for another two minutes, stirring occasionally.
4 – Add curry powder (if using) and cook for 1 minute. Add broth, salt, chicken and escarole and turn heat up to high.
5 – When it comes to a boil, add pasta and turn heat down until soup comes to a gentle simmer. Cover and cook for 12 to 15 minutes.Taste broth for addition of more salt and black pepper.
Serve piping hot with a little hot sauce if you are so inclined, or, a dollop of sour cream. (no cream or hot sauce for strict Blood Type A Diet followers)