Italian Veg - Lentil and Tomato Soup with Escarole

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I'll be posting entirely from this week's cookbook - it uses loads of oil and

dairy products but I admit to a weakness for Italian food, and if and when I try

any of the recipes, I'll tweak them. I formatted the recipes as they are, so

change them as you like.

 

 

* Exported from MasterCook *

 

Lentil and Tomato Soup with Escarole

 

Recipe By :The Complete Italian Vegetarian Cookbook - Jack Bishop

Serving Size : 6 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 tablespoons extra-virgin olive oil

1 medium onion -- minced

1 medium carrot -- peeled and chopped

1 celery rib with leaves -- chopped

3 medium garlic cloves -- minced

1 28 oz can whole tomatoes -- drained and chopped, juice reserved

1 1/2 cups brown lentils (about 10 oz)

1 medium head escarole (about 3/4 lb) -- washed, tough ends removed

and leaves thinly sliced crosswise

2 tablespoons minced fresh basil

salt and freshly ground black pepper

freshly grated Parmigiano-Reggiano cheese

 

Unlike most heart soups, this one is quick, with lentils, which, unlike other

legumes, do not need to be soaked, as well as tomatoes, escarole, and basil.

Spinach or Swiss chard may be substituted for the escarole. If you have a rind

of Parmesan in the freezer, add it wiith the water. It contributes a mellow

richness to soups, especially those made without stock. Remove the rind just

before adding the escarole.

 

Heat the oil in a large soup kettle or stockpot. Add the onion, carrot, and

celery and saute over medium heat until the vegetables begin to soften, 8 to 10

minutes. Stir in the garlic and cook for 1 to 2 minutes more.

 

Add the tomatoes and simmer just uuntil they soften, about 5 minutes. Measure

the reserved tomato juice and add enough water to make 8 cups. Add the liquid

to the soup and bring to a boil.

 

Add the lentils, lower the heat to medium-low and simmer until they are tender,

35 to 45 minutes. Stir in the escarole, basil, salt, and pepper and cook just

uuntil the escarole is tender, about 5 minutes. Adjust the seasonings. (The

soup can be refrigerated for 2 days and reheated just before serving.)

 

Ladle the soup into warm bowls and sprinkle with grated cheese to taste. Serve

immediately

 

Serving Suggestions: This soup is substantial enough for a main course. Serve

it with crusty bread.

 

 

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Per Serving (excluding unknown items): 80 Calories; 5g Fat (51.8% calories from

fat); 1g Protein; 9g Carbohydrate; 2g Dietary Fiber; 0mg Cholesterol; 16mg

Sodium. Exchanges: 1 1/2 Vegetable; 1 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0