Escarole Soup

Original recipe called "Nana's Escarole Soup" from Penzey's Thanksgiving 2013 catalog.

Escarole Soup

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    TB. olive oil

  • ½

    onion, chopped

  • 2

    cloves garlic, minced

  • 4

    carrots, peeled and sliced into coins

  • 4

    cups chicken stock

  • ½

    head escarole, washed and torn into bite sized pieces

  • 2

    cups dry ditalini or other small pasta

  • ¼ - ½

    t. each salt ad pepper, to taste

  • ¼ - ½

    cup Parmesan cheese, optional

Directions

Heat oil n a stock pot over med.-high heat. Add the onion ans garlic and cook until softened, stirring frequently, 5-7 minutes. Reduce heat to medium and add the carrots. Cook for 1 minute. Add the stock and cook until the carrots begin to soften, about 10-15 minutes. Add the escarole and pasta and cook until the pasta is al dente, roughly 8-10 minutes. Taste and adjust salt and pepper. Serve with freshly grated Parmesan cheese on the side.


Nutrition

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