When I was a kid, my mom would make escarole pastina soup or “ska-role” soup as my Italian-American family from South Philly would call it. She would serve me and my sister bowlfuls with one limp escarole leaf and one cooked carrot that we had to try as a “learning taste.” I remember holding my nose to eat those veggies (or a few times, folding them discretely into my paper napkin.)
But mom, look at me now! Now I can’t get enough of soup made out of greens. (Side note: This gives me hope for my 6 year old. My husband, not so much.)
This soup was inspired by one of my favorite dietitian/foodie blogger pals, EA @ The Spicy RD from an Instagram post a few weeks back:
I’ve been getting bunches of kale, mustard greens, spinach, Swiss chard, collards, turnip greens and Asian greens in my CSA share since May but even a dietitian gets a bit weary from eating her greens every week – case in point: my go-to recipe come winter time.
But since seeing EA’s quick soup idea, I’ve been enjoying those greens every week with a big batch of this soup – I can’t get enough of it. For me, adding roasted broccoli into the mix is key, along with some milk and shredded cheese. I’ve used just about every type of hearty green with this formula and it’s been delicious every time.
Now, I’ll just need to give that escarole soup another try.
What about you, do you enjoy your greens? What are your favorites and how to you prepare them? Let us know, we love to hear from you!