Saturday, December 21, 2013

Tomato, Escarole & Macaroni Soup

Well it's not quite Christmas yet, but it's Recipe ReDux time and this month we're focusing on "lucky foods" for the new year.

I have to admit, when I saw the theme I was a bit perplexed as to what to make. I've never thought of foods as being lucky, so I had to Google around until I found a list of traditionally lucky eats in different cultures. Here's a list if you're interested - I bet some of the things you already eat are on there. There certainly were for me. When I saw "leafy greens" on the list as a lucky food since they resemble money and supposedly can bring prosperity, I knew I'd be cooking greens today. Thankfully I already had a bunch of kale, mesclun greens and escarole in the fridge, because I definitely did not prep ahead for the challenge this month!

This soup comes together in about a half hour and resembles pasta fagioli, but without the beans and sausage you traditionally see. It's brothy, full of escarole and is super hearty without being too filling. Great for a Saturday evening on the couch!

Tomato, Escarole and Macaroni Soup

Serves 3-4

2 Tbsp. olive oil
1 onion, chopped
2 cloves garlic, minced
1 package button mushrooms, sliced
1 head escarole, washed and roughly chopped
1/2 jar organic tomato sauce
3 cups water
1 vegetable bouillon
4 oz. whole wheat macaroni
Dash of crushed red pepper flakes
Salt and pepper, to taste

In a stock pot, saute onions, garlic and mushrooms in the olive oil. Once soft, add the escarole; stir to combine and let cook until escarole wilts down.

Add the tomato sauce, water and bouillon. Bring to a boil, then add the macaroni, red pepper flakes and salt & pepper. Cook for approximately 15 minutes (depending on cooking time of the pasta).

Serve with parmesan cheese on top.

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