Sometimes you just need a soup that fills you up and that can be classified as a meal on its own. This soup definitely fits the bill! I like to use potatoes and pasta together every so often in soup…and in this case, both are nicely balanced by the escarole which is one of my favorite greens. The chickpeas add both fiber and additional texture, and the acidity of the lemon adds a subtle brightness to this dish. This pairs well with a side of garlic naan bread.
- 3 tablespoons olive oil
- 3 medium to large Yukon gold potatoes, chopped (about 3 cups chopped)
- 1 large onion, chopped
- 2 celery ribs (plus leafy tops), chopped
- 4 garlic cloves, chopped
- ½ cup white wine or sherry
- 1 15-ounce can chickpeas, lightly drained
- 4 sprigs lemon-thyme or thyme and 4 sprigs parsley, tied in a bundle with twine
- 32-ounce container low-sodium chicken broth plus 2 cups
- 8 cups chopped escarole
- zest of one lemon
- two tablespoons lemon juice
- 1 cup dried ditalini pasta, cooked and drained
- feta cheese for serving
- chopped parsley for serving
- Heat 3 tablespoons olive oil in a soup pot or Dutch oven. Add the potatoes, season with salt and pepper, and cook stirring frequently for about 5 minutes. Add the onions and garlic; season again. Cover the pot and let steam for 5 minutes.
- Deglaze the pot with the wine of sherry; let reduce for 1 minute.
- Add the chickpeas and herb bundle; pour in the container of broth along with the 2 additional cups and 1 cup water. Bring up to a boil and simmer until the potatoes are tender, about 8 minutes.
- Incorporate handfuls of the escarole into the soup and let wilt. Finish with the lemon zest and lemon juice and add the cooked ditalini pasta. Taste for seasonings, adding additional salt and pepper if needed.
- Garnish with feta cheese and chopped parsley and serve.
Serves 6 © 2014 Kitchen Serendipity | Stacey Siegal