I love this soup! Probably because it’s green, red, white, and looks pretty. Who cares about taste anyway? You just have to look at it right? You don’t have to taste it.
Kidding aside, this is a wonderful soup; clean, light, healthy, aromatic, and with wonderful flavor. It’s just rich enough to be a meal, but light enough to be a summer one. I’ll be making it several times throughout the season, as I need only to heat up one stove burner on hot muggy days.
3 Tablespoons butter
½ medium sized onion, finely diced
2 cloves garlic, minced
Sprinkle of crushed red pepper flakes to taste
1 1/3 pounds small Yukon Gold potatoes, diced with skins intact
2 Tablespoons extra virgin olive oil
2 (32 ounce) boxes Swanson Chicken Broth, preferably msg free, (or 8 cups chicken broth)
1 (5 ounce) package baby arugula, chopped coarsely
10 basil leaves, cut into strips
3 Tablespoons Italian parsley, finely chopped
Salt & freshly cracked pepper to taste
3 ripe Roma tomatoes, diced
Shredded Pecorino Romano cheese for garnish (optional)
1. In a large pot melt the butter over medium heat. Add the onions and season with salt. Stir occasionally until the onions soften and start to turn translucent. About 4 to 5 minutes.
2. Add the garlic, crushed red pepper, and a dash of freshly cracked black pepper. Stir until fragrant; about 30 seconds.
3. Add the olive oil and potatoes. Cook for a few minutes to let the potatoes soak in some of the oil and soften. Then add the broth, bring to a boil, cover and turn to medium low. Let simmer for 20 minutes.
4. Add the arugula, basil, and parsley. Cook for a couple minutes to soften the leaves. Season with salt & pepper to taste.
5. Spoon the soup into bowls and add some of the diced tomatoes to the center. Top with a little shredded Pecorino Romano cheese if desired.
Recipe by Laura Flowers