Escarole Soup

By á-177742

Ingredients

• 1 Large head escarole
• 1/4 cup small shell or elbow macaroni
• 2 tablespoons butter
• 2 tablespoons finely chopped onion
• 3 1/2 cups chicken stock
• 1/8 teaspoon ground nutmeg
• 1/4 teaspoon thyme leaves
• Salt & pepper
• Grated parmesan cheese

Preparation

Step 1

• Trim and discard coarse outer leaves of escarole.
• Stack tender green leaves and slice into strips about 1/4 in wide; set aside.
• Following package directions, cook macaroni, drain and rinse under cold water and drain again.
• In a 4 to 5 quart pan, melt butter over medium heat. Add onion and escarole and cook, stirring for 3 minutes.
• Stir in stock, nutmeg and thyme.
• Bring to boil over high heat.
• Add cooked macaroni season with salt and pepper
• Pass cheese at table to sprinkle over individual servings

• p.s. For more substance add tiny meatballs to soup