1 C. acini de pepi or other small pasta

2 Vidalia or yellow onions, thinly sliced

3 springs fresh thyme

1 head radicchio, roughly chopped

2 tsp. extra virgin olive oil

salt and pepper, to taste

 

Bring stock to a boil in large stock pot with thyme sprigs. When the stock comes to a boil, throw in the pasta and cook until al dente, about 5-7 minutes. Meanwhile, slowly sauté your onions in the olive oil until they are wilted and caramelized.  Fish out your thyme sprigs – the leaves will come right off the stem. Add onions to stock, season with salt and pepper to taste, and boil for an additional 5-10 minutes. Before serving, add radicchio and allow to heat through – about 2-3 minutes. I would not let this soup sit and percolate because the radicchio looks icky and gets strong. If you add it right before serving, it stays light-ish in color and still has good texture. Serve immediately. Optional: a little drizzle of nice extra virgin or truffle oil goes well with this, too.

 

 

Yield:

Calories:

Fat:

Fiber: