Soup makes the World a better place ~

Wouldn't you agree?  Well, I do.  I love soup, it's so comforting and delicious.  And look at this picture, it's so pretty too.  After all, they say we eat with our eyes first....    This is my most favorite vegetable soup, lots of fresh and hearty vegetables.  It's a perfect lunch or dinner with a nice crusty piece of bread.  The cool and damp days or nights that have you craving some warmth and comfort.   This could be your favorite dish too.

This soup is easy to make, you just have to patiently chop all of your vegetables to a really to a small dice and then your pretty much done.  Simple, no?  And who doesn't love the smell of homemade soup simmering on the stove in the fall?

Here are the ingredients:

Nothing exotic here, you'll find all of the ingredients at your grocery store.


3 large carrots, sliced

3 large celery ribs, sliced

1 large onion, sliced or diced (I don't fuss much)

1/2 head of green cabbage, sliced and chopped

1/2 of a yellow turnip, diced

1 head of Escarole, washed, sliced and diced

8 cups of good chicken stock

2 tablespoons of olive oil

2 cloves of garlic cloves, minced

1 cup of cooked, small pasta (I use arancini)

2 bay leaves
1 pinch of red pepper flakes
1 teaspoon of black pepper
2 teaspoons of kosher salt
grated cheese, for serving


In a large stockpot on top of stove, turn heat to medium.  Add olive oil and heat for a minute.  Add chopped onion and cook for a minute or two by itself.  Add carrot, celery and turnip.  Sprinkle with a teaspoon of Kosher salt.  Let sweat for about 5 to 10 minutes.  Add cabbage and garlic, cook for another minute.  Add your stock and bring to a simmer.  Add the bay, red pepper flakes, another teaspoon of salt and last but not least, black pepper.
Place cover askew, turn on low and let simmer for about 15 minutes.

And now add the "piece de resistance".  A gorgeous head of chopped and diced escarole, which I believe makes soup come alive.  Just look.

Don't be afraid to add the whole thing, it cooks down.  Escarole has a bite to it, which balances out the sweetness of the onion and carrot.  I love it!

I do have a pet peeve about one thing.  I never add my pasta to a soup before I am serving it.  If you add the pasta beforehand, it will eat up all of your delicious broth and you don't want that to happen.  So, cook the pasta separately.  And serve this soup with a sprinkle of freshly grated Parmesan cheese.  You'll be happy, I promise. 

Enjoy ~