This is a variation on Steve's Italian Grandma Battista's escarole soup. We added more vegetables to make it a heartier and healthier soup. It's delicious!
2T. olive oil
2 cloves garlic, minced
2 small onions, diced
2-3 stalks celery, diced
1-2 carrots, diced
In a large soup pot, heat olive oil over medium heat. Then add garlic, onions, celery and carrots. Heat covered for about 7-10 minutes stirring occasionally.
Uncover and add 4 canned Italian tomatoes, coarsely chopped ( I use a 14.5 oz can; a few tomatoes and the juice will be left over for another purpose)
Sauté for a couple minutes more.
Then add 8 cups of chicken broth
¼ tsp fresh ground pepper
1 small Parmesan Cheese rind (adds great flavor to the soup)
Bring to a boil and add 3/4 cup whole-wheat orzo (or Ancini di Pepe)
Boil gently for 8 -10 minutes, then lower heat , add one small bunch of escarole, cleaned, and leaves torn to bite sized pieces (discard stems) Be sure to clean the escarole thorougly before adding and simmer for 10 minutes more until orzo is tender. Remove cheese rind.
Serve with grated Romano cheese.
Broth based soups full of veggies and whole grains such as this one, fill you up and satisfy you with relatively few calories. Start your meal with a cup of a broth-based vegetable soup for a good weight management tool.
Grandma Battista with revisions from Steve and Mary