This hearty, delicious soup chocked full of Spring vegetables is divine!
Rachael Ray teaches us a one pot wonder—pea, potato, pancetta & escarole soup topped with a fresh tarragon pesto.
The days are longer and the sun is actually still out when you get off from work. With days like that, you don’t want to spend all your time cooking and prepping meals!
Rachael Ray shows us a simple way to make a satisfying meal that not only reduces clean up but also can be stored for meals later on.
In this installment of Rachael’s Week In A Day, Ms. Ray makes a one-pot soup that is filled to the brim with Spring greens and vegetables.
First she starts off by browning some pancetta, onions, and garlic for a flavorful soup base. If you want to make this soup vegetarian, she advises to skip the pancetta and replace the chicken stock with vegetable stock.
Then add the diced potatoes to brown; next goes the escarole. After everything has reduced nicely, add the chicken or vegetable stock and let it come up to a boil.
While you are waiting for the soup to boil, you can prepare your tarragon pesto in the food processor. Or you can also use store-bought pesto if you have a favorite brand, or skip this all together if you’re not a huge pesto fan.
Once the soup boils, reduce to a simmer and add the ditalini pasta and frozen peas. Just 15 more minutes or so, and you’ll be ready to eat!
If you have any leftovers, portion them out for make-ahead meals. I like using a 12 ounce glass mason jar to store my soups. Once the soup has cooled, place the lids on the jars and keep in the fridge or freezer.
