Well it's been snowing since yesterday afternoon, we'll probably total another foot by the time it stops. (if it does
) The next two days will be ridiculously cold with air temps in negative digits and wind chills around -35 to -45 degrees.
Decided to make some soup today, should keep me warm the next few days. Just threw together all these ingredients I had available.
Heat EVOO in heavy bottomed pot. Add carrots season with dried thyme, oregano, kosher salt and pepper, saute for about 5 min. Add celery, leeks, red pepper flakes and garlic, season with a bit more thyme, oregano, salt and pepper. Saute about 5-7 minutes then add a teaspoon tomato paste and cook another couple minutes.
Add chopped escarole, incorporate into veggie mixture and re-season with same spices above. Add one 15oz can diced San Marzano tomatoes, 4 cups chicken broth, Parmesan cheese rind and 1 bay leaf.
Bring to boil, reduce to simmer for 20-30 min or until carrots are tender. Add fresh basil, cilantro and lemon zest at the end of cooking time.
I served the soup over Farro with a sprinkle of freshly grated Parmesan cheese.
Fool proof Farro
I like to use the Trader Joe's quick cook Farro. I simply boil it like I would pasta for about 10 - 12 minutes. Drain and drizzle with EVOO, season with sea salt, lemon pepper, thyme, fresh lemon zest and granulated garlic powder.