0/5
(0 Votes)
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
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