Escarole Soup

Escarole Soup
Escarole Soup

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 1

    head escarole

  • 1/4

    cup shell or elbow macaroni

  • Boiling Salted water

  • 2

    tablespoons butter or margarine

  • 2

    tablespoons finly chopped onion

  • 4

    cups Brown Stock or 2 cans regular strenght chicken broth

  • 1/8

    teaspoon ground nutmeg

  • 1/4

    teaspoon thyme leaves,crumbled

  • Salt and pepper

  • Grated Parmesan Cheese

Directions

Discard coarse outer leaves of escarole,wash,drain and stack tender green leaves and cut into strips about 1/4 inch wide (you should have about 6 cups,lightly packed);set aside. Cook macaroni in boiling salted water according to package directions until just tender;drain ans set aside.In a 2-quart pan over medium heheat,melt butter.Add oniion and escarole,and cook,stirring for about 3 minutes.Add broth,nutmeg,and thyme;bring to a boil.Add cooked macaroni and salt and pepper to taste.Cook for about 1 minute longer.Seve with Parmesan cheese to add to each serving.

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