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Meatless Monday recipe of the week: Hearty greens soup with bowtie pasta and tomatoes


Chances are that we've all had some very, VERY hearty meals the past few days. The Thanksgiving holiday plus all the leftovers, family get-togethers and football watching add up over time. So, if you're having a bit of a food hangover this Monday, it's safe to say that you probably aren't alone.

Thus, something light yet satisfying is in order for Meatless Monday. This soup fits the bill with greens, carrots, onion, pasta and cheese for a classic veggie soup.

Take care of yourself this week and you won't be feeling your indulgent few days for much longer.

Hearty Greens Soup with Bowtie Pasta and Tomatoes

2 tablespoons olive oil

3 cloves garlic, chopped

1 medium yellow onion, chopped

1 bay leaf

Salt and pepper to taste

4 plum tomatoes, cored and chopped

2 carrots, chopped

8 cups water

1 bunch Swiss chard (about 3/4 pound), roughly chopped

1/2 bunch escarole (about 1/2 pound), stemmed and roughly chopped

1/2 pound dried bowtie (farfalle) pasta

1 (3-inch) Parmigiano Reggiano rind, plus grated Parmigiano Reggiano for garnish

1/4 pound baby spinach

Heat oil in a large pot over medium heat. Add garlic, onions, bay leaf, salt and pepper and cook, stirring often, until caramelized, about 15 minutes. Add tomatoes and cook until most of the liquid is released and absorbed, about 5 minutes more. Add carrots and water and bring to a boil, scraping up any browned bits from the bottom of the pot.

Stir in Swiss chard, escarole, pasta and Parmigiano Reggiano rind, reduce heat, cover and simmer until broth is flavorful and greens and pasta are tender, about 15 minutes. Stir in spinach and season with salt and pepper.

Remove and discard bay leaf and rind from soup then ladle into bowls, garnish with grated cheese and serve.

— Recipe from www.wholefoodsmarket.com


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