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Prep Time: 5 Minutes Cook Time: 1 Minutes |
Ready In: 6 Minutes Servings: 8 |
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That's Dom DeLuise's Mamma. The recipe originated in Spinosa, Italy. If you want a carnivorous variation, you can some spareribs and/or Italian sausages with the garlic, and brown well before adding anything else. To make this completely vegetarian, use vegetable stock in place of chicken stock. You can add water or a little more broth if the soup is too thick. Serve with hot Italian bread. Ingredients:
2 tablespoons olive oil |
2 garlic cloves, minced |
1 onion, chopped |
2 carrots, sliced |
1 potato, peeled and diced (optional) |
2 cups chicken broth |
2 heads escarole, washed and coarsely chopped |
parmesan cheese, grated |
Directions:
1. Heat olive oil in a large saucepan and brown the garlic.
2. Add onion, carrots, and potato (if using). Cook 1 minute.
3. Add broth.
4. Add escarole, cover, and bring to a boil.
5. Reduce heat to low and simmer for 1 hour.
6. Spoon into bowls and sprinkle with grated cheese.
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