There is a chill in the air and cooler weather is definitely on the way. Therefore, this is a wonderful, hearty soup to try now. Although this is more like a stew, you can certainly add or subtract broth to your desired consistency. Serve with homemade crostini for a nice hearty lunch.

INGREDIENTS
2-3 Tbs. olive oil
2-3 garlic cloves, thinly sliced
1/2 tsp. crushed red pepper flakes
1 oz. pancetta, chopped (optional)
1 head escarole (approximately 1 lb.), washed & chopped into bite-sized pieces
2 14 oz. cans cannellini beans, drained & rinsed
3-4 cups chicken broth
kosher salt & freshly ground pepper to taste
freshly grated parmesan
slices of rustic bread, grilled or toasted

DIRECTIONS
Heat a soup pot over medium-high heat and add enough olive oil to cover the bottom. Next, add the garlic, red pepper flakes, pancetta (if using) and sauté them for a minute or two. Then, add the escarole and stir to coat with the oil.

Continue sautéing, stirring occasionally, until the escarole begins to wilt.
Then, stir in the beans, lower the heat, add the broth (more if you like a soupier consistency) and season with salt and pepper. Continue to simmer for 10-20 minutes.

TO SERVE
Divide equally among four soup bowls, drizzle a little extra virgin olive oil over each serving, garnish with the parmesan and serve with a slice of good crusty bread.

NOTES
Alternatively, try a hot, italian sausage link, removed from its casing, instead of the pancetta. Adding a parmesan rind to the broth is also a nice addition.

Fabulous, light soup that is incredibly quick to make and good for any time of year. Wonderful and comforting, when feeling sick or recovering from a bug, it’s light on the stomach, yet filled with flavor.

INGREDIENTS
8 cups chicken stock
3/4 cup orzo
1 boneless, skinless chicken breast
2 eggs
1/4 cup fresh lemon juice
1 Tbs. lemon zest
salt & white pepper to taste
fresh parsley, chopped for garnish

DIRECTIONS
In a large saucepan, bring the stock to a boil. Reduce heat to medium-low, add the orzo and cook uncovered for about 10 minutes. Add the chicken after about five minutes and poach for about 5-7 minutes, until done. Remove chicken breasts, shred with two forks and return to pot.

Place the eggs in a mixing bowl. Whisk continuously while adding the lemon juice. Stir in the zest. Whisking continuously, slowly pour a ladleful of the hot stock into the eggs, this tempers the mixture so you don’t end up with scrambled eggs in your soup!

Turn the heat off and while whisking the soup in the pan, slowly pour in the egg mixture. The soup will thicken slightly. Don’t worry if the mixture separates, it still tastes delicious. I do find if I take the soup off the heat and let it sit for 5 minutes or so, that it is much less likely to separate.

Season to taste with salt and white pepper. Remove from the heat, ladle into bowls and garnish with the chopped parsley.