Pasta and Escarole Soup

Photo by Tufgrlz B.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

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

Directions

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.

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