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INGREDIENTS:

1 - 1 1/2 cups peeled diced onion
1 - 1 1/2 cups peeled diced carrot
1 - 1 1/2 cups peeled diced turnip
1 - 1 1/2 cups peeled diced parsnip
2 cloves garlic, peeled and minced
2-3 tsp finely chopped fresh rosemary

olive oil for sauteing veggies
1 15-ounce can diced tomato
5-6 cups chicken

4-6 cups chopped escarole
salt to taste
red pepper flakes to taste (optional)

olive oil and grated parmesan cheese for garnish

PROCEDURE:

There is a bit of knife work involved with this. You'll need about 1 - 1 1/2 cups each of diced onion, peeled and diced parsnip, carrot and turnip. You'll also need a minced clove of garlic or two and 2-3 tsp fresh minced rosemary.

Once everything is cut and ready to go, add a splash of olive oil to a large, heavy bottomed soup pot and saute everything until the onions have softened up.

You might need to add a little more olive oil to that as the vegetables are cooking and, once the onions have softened up, add 1 15-ounce can diced tomatoes and 5-6 cups chicken stock and bring it up to a simmer.

Adjust the heat on that and let it simmer along until the carrots are just cooked through.

At that point, add a couple handfuls of chopped escarole at a time and let it wilt in. You'll need 4 to maybe 6 cups total, and then season it with salt to taste and a pinch of red pepper flakes if you like and it is good to go.

Serve it up in individual bowls with a drizzle of extra virgin olive oil over the top and a sprinkling of grated parmesan cheese.

HINTS:

Use vegetable stock instead for a vegetarian version.