Pasta and Escarole Soup

By Tufgrlz

Ingredients

• 3 tablespoons EVOO, plus more for drizzling
• 1/4 pound pancetta, diced
• 1 teaspoon fennel seeds
• 2 small ribs celery, finely chopped
• 1 leek, finely chopped and thoroughly rinsed
• 1 carrot, finely chopped
• 1 onion finely chopped
• 2 cloves garlic, finely chopped
• 1 32 ounce container vegetable or chicken stock
• 1 8 ounce can tomato sauce
• 8 ounces penne rigate pasta
• 1 head escarole, chopped
• Grated cheese, for serving

Preparation

Step 1

In a soup pot, heat 3 tbsp. EVOO, 3 turns of the pan, over medium-high heat. Add the pancetta and fennel seeds and cook until softened. Add the celery, leek, carrot, onion and garlic and cook until softened, about 5 minutes. Stir in 3 cups water, the vegetable or chicken stock and the tomato sauce.
Bring the liquid to a boil and stir in the pasta. Cook until al dente, about 12 minutes. Add the escarole at the end to wilt. Serve the soup with a drizzle of EVOO and some cheese on top.