Escarole, Endive, and Pasta Soup |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Cooking Light. Nov 03. The original recipe calls for turkey stock. A great use for leftover Thanksgiving turkey. Ingredients:
1 tablespoon olive oil |
1 cup chopped carrot |
2 garlic cloves, minced |
6 cups chicken stock |
3 cups coarsely chopped escarole |
3 cups coarsely chopped curly endive lettuce |
1 1/2 cups uncooked small shell pasta |
1/2 teaspoon salt |
3 inches piece parmigiano-reggiano cheese, rind |
Directions:
1. Heat the oil in a large saucepan over medium-low heat. Add carrot; cook 5 minutes, stirring occasionally.
2. Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil.
3. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.
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