Hearty Greens Soup

On a cold day, it doesn't get any better than this.......and we get to use our veggie of the month- SPINACH!






2 tablespoons olive oil


3 cloves garlic, chopped

1 medium yellow onion, chopped

1 bay leaf

Salt and pepper to taste

4 plum tomatoes, cored and chopped

2 carrots, chopped

8 cups water

1 bunch Swiss chard (about 3/4 pound), roughly chopped

1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped

1/2 pound dried  whole wheat bowtie (farfalle) pasta

1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish **

1/4 pound baby spinach

Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.


Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

** Make it vegan. Substitute the Parmigiano Reggiano rind with Miso Paste. The miso paste will provide that sharp, slightly salty taste you want. Here is how: once your soup is cooked, take a cup of the broth from the pot and mix in a tablespoon of miso paste until it is dissolved. Add it back to the whole pot of soup and stir well. Sprinkle each serving with grated Vegan Parmigiano cheese, if desired.
And this is my Daily Cyn..............