Today’s recipe is the type of quick, impromptu meal I find myself making most often in my day-to-day life. I just love throwing together a quick, easy soup for a healthy and nutritious meal. This recipe also calls for only one pot, so it’s easy on the clean-up side, too. It’s not that I’d call this a lazy recipe, but it’s definitely for the times you want something healthy but don’t feel like spending a ton of time in the kitchen. Which I think, as a recipe developer, you’re always trying to find a balance between. Some of my recipes are definitely more labor-intensive (like these agnolotti), and others are super simple, like this one. The key is making a recipe involved enough so that it’s unique to you, but easy enough so that it’s accessible to all.
I think, in many ways, I’m still trying to find that balance for myself / this space. Having not gone to culinary school, I’m still learning every time I test a recipe for Well and Full. This blog, as much as it is a resource for plant-based recipes, is also a documentary of my culinary journey. I’m still finding my culinary “voice”, if you will.
But this is where you – as a reader – come in.
Whether you’ve emailed me or commented on this blog, I can’t tell you how much I appreciate your feedback. If you’ve been a silent reader up until this point, I welcome you to give me feedback, and let me know what types of recipes you look for when you come to this space. Would you like to see more quick, 30-minute recipes? Or do you dig recipes that are a little more involved? Or a mixture of both? I’d love to know what you think!
One-Pot Chicory Soup
- 1 Medium White Onion chopped
- Extra Virgin Olive Oil for sauté
- 1/2 Cup Carrots chopped
- 2 Stalks Celery chopped
- Two Handfuls Chicory Greens chopped
- 2 Cups Whole Grain or GF pasta dry
- 4 Cups Vegetable Stock
- 2 Cups Water
- Salt + Pepper to taste
- 1 1/2 Tsp Old Bay optional but recommended
- Start by bringing a glug of olive oil to medium heat in your pot. Add in chopped onion, carrots, and celery, and sauté until onions are translucent (about 5-10 minutes).
- Once onions are done, add in vegetable stock and water, and bring to a boil.
- Once broth is boiling, add in the pasta.
- Let broth simmer for as long as pasta needs to cook, according to the package's directions.
- Once pasta is al dente, add in salt, pepper, and Old Bay seasoning to taste.
- Right before serving, add in chicory greens.
- Serve in bowls; enjoy!
If you make this recipe and post it on Instagram, be sure to tag me @wellandfull and #wellandfull so I can see! I love seeing your takes on my recipes :)