Escarole Soup

By Zopmama

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

Ingredients

• 1 TB. olive oil
• 1/2 onion, chopped
• 2 cloves garlic, minced
• 4 carrots, peeled and sliced into coins
• 4 cups chicken stock
• 1/2 head escarole, washed and torn into bite sized pieces
• 2 cups dry ditalini or other small pasta
• 1/4 - 1/2 t. each salt ad pepper, to taste
• 1/4 - 1/2 cup Parmesan cheese, optional

Details

Servings 8
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

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.