Categories: Soup-stew- chowder- Chili
Ingredients
- 1 Tbsp. olive oil
- 2-inch piece of pepperoni, cut into 1/4 inch cubes
- 1 medium-large onion, chopped
- 4 garlic cloves, minced
- 4 lightly packed cups chopped greens
- 1 stalk celery, chopped
- 1 medium carrot, chopped
- 1 Tbsp fresh basil, minced, plus more for garnish, or 1 tsp. dried
- 6 cups stock or stock and tomato juice
- 1 cup chopped tomatoes, drained
- 1 cup cooked beans
- 1/2 cup uncooked rice
- 8 to 12 Kalamata olives, sliced
- Salt and fresh ground pepper, to taste
- Freshly grated Parmesan cheese, for garnish
Directions
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In a soup pot, heat the oil over low heat. When hot, add the pepperoni and saute 3 to 4 minutes.
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Add the onions and garlic and saute until onions are translucent. Add the greens, celery and carrots and saute, stirring, until the greens have wilted.
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Stir in the basil, stock, tomatoes, beans, rice and olives. Bring to a boil, then lower heat and simmer gently 45 minutes. Season with salt and pepper. Ladle into bowls and top with Parmesan cheese and extra fresh basil.