Pasta and Escarole soup

By Maverick19

This recipe serves 6

Ingredients

• 3 Tbsp EVOO, plus more for drizzling
• 1/4 lb pancetta, diced
• 1 tsp fennel seeds
• 2 small celery ribs, finely chopped
• 1 leek, finely chopped and thoroughly rinsed
• 1 carrot, finely chopped
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 32 oz vegetable or chicken stock
• 8 oz tomato sauce
• 8 oz penne pasta
• 1 head escarole, chopped
• grated cheese, for serving

Preparation

Step 1

1. In a soup pot, heat 3 Tbsp EVOO, 3 turns of the pan, over medium-hi 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 veggie or chicken stock and the tomato sauce.
2. 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.