1 cup Florida celery, rinsed and diced small
2 cups Florida carrots, peeled and diced small
2 cups Florida yellow squash, diced small
1 large or 2 small heads Florida escarole, rinsed and chopped large
4 cups cooked chicken or turkey, shredded
10 cups low sodium vegetable or chicken broth
10 ounces thin egg noodles or your favorite pasta (broken angel hair pasta)
2 tablespoons fresh garlic, minced
2 tablespoons fresh herbs (rosemary, thyme, oregano), chopped fine
Sea salt and fresh ground pepper, to taste
1 tablespoon olive oil
Florida-made hot sauce, to taste
Preheat a large soup pot or Dutch oven over medium high heat. Add the olive oil to the preheated pot. Carefully add the onions, celery and carrots to the pot. Cook ingredients for 5 to 7 minutes while stirring occasionally. Add the garlic and fresh chopped herbs and cook for another 2 minutes. Add the broth to the cooking ingredients in the pot. Bring ingredients to a light boil and turn the heat down to a simmer. Add the shredded chicken or turkey, pasta, yellow squash and escarole. Cook ingredients for at least another 7 to 10 minutes until the pasta is tender. Taste soup and adjust seasoning with sea salt, fresh ground pepper and a dash or so of hot sauce.
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