New Year's Day Traditions

In my Italian family, New Year's Day was a day to relax and when friends and family would stop over to visit at any time. My mom always had a big pot of lentil and escarole soup on the stove, and friends never left on an empty stomach.  It's an easy soup to make, delivers a punch of meatless protein, and pairs well with crusty bread, salad, and an icy glass of prosecco.  Here is the recipe I use.

Lentil and Escarole Soup 

Ingredients:

 1 medium onion, chopped

2 celery stalks, chopped

2 small carrots, chopped

1/4 cup olive oil

2 garlic cloves, chopped

2 cups diced tomatoes, canned or fresh

2-1/4 cups lentils, dried

8 cups chicken stock

1 head escarole, chopped

Salt and pepper

1/2 cup grated Parmesan cheese

Directions:

In a large saucepan over medium heat, cook onion, celery and carrots in olive oil about 10 minutes.  Add the garlic and cook 1 more minute.  Add tomatoes, bring to simmer, and cook 10 minutes to reduce the liquid.  Add

the lentils and stock and bring to a simmer.  Reduce the heat to low and cook,uncovered, 30 minutes.  Add the escarole, salt and pepper to taste, and cook until lentils are tender, 35-45 minutes.  Serve with grated parmesan cheese.  Buon Appetito!

--teri