Escarole and Pastina Soup

This delicious Escarole and Pastina soup includes many Italian flavors that remind me of my childhood. This soup is perfect for a wintery day. Add chicken or sausage to make the soup heartier.

Print Recipe
Escarole and Pastina Soup
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Prep Time 30 minutes
Cook Time 1 hour
Servings
people
Ingredients
Instructions
  1. Heat oil in a large pot. Add onion, carrot and garlic, salt and pepper. Cook on medium-low heat until the onion is tender, about 8 minutes.
  2. Turn the heat to medium-high. Add the escarole and cook, stirring for a few minutes until the escarole is wilted. Add the broth, beans, and tomatoes. Simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
  3. Add the spinach and stir for a minute or two minutes until the spinach is wilted.
  4. Cook the pastina separately. Scoop pastina into the bowls. Ladle the soup on top of the pastina. Sprinkle with cheese. Serve the soup hot!
Recipe Notes

The recipe was adapted from the Los Angeles Times.

Chicken Tacos

Print Recipe
Chicken Tacos
Instructions
  1. Place the chicken breasts into the crock-pot, along with the pepperoncini peppers with the juice.
  2. Set the crock-pot to cook on low for 6 hours.
  3. Pull apart the chicken and serve it in a tortilla with toppings, such as diced tomatoes, lettuce and sour cream.

Southwestern Two-Bean Chicken Soup

Print Recipe
Southwestern Two-Bean Chicken Soup
Servings
servings
Ingredients
Servings
servings
Ingredients
Instructions
  1. Place the chicken breasts on the bottom of your slow cooker. Pour the tomatoes and salsa over the chicken and then layer on the beans, corn, and jalapeno.
  2. Cook on low for 5-7 hours, or until the chicken easily falls apart when the pot is stirred.