Quick Escarole Soup

Total Time: 40 mins Preparation Time: 15 mins Cook Time: 25 mins

Ingredients

• Servings: 4
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 1 carrot, chopped
• 1 stalk celery, chopped
• 3 cloves garlic, minced
• 1 head escarole, washed thoroughly and roughly chopped
• 4 cups chicken broth (i usually use the low fat/lower sodium kind)
• 1/2 can tomato sauce (i use hunt's)
• salt and black pepper
• ditalini or your favorite small shell pasta, for soup
• parmesan cheese, as a garnish

Recipe

• 1 heat olive oil over medium heat and add onion, carrot and celery.
• 2 cook for about 5 minutes until it begins to soften.
• 3 add garlic and stir.
• 4 then add escarole and stir so the veggies and garlic get distributed evenly.
• 5 cook the escarole mixture for about 5-10 minutes.
• 6 the escarole will cook down and wilt.
• 7 add chicken broth and tomato sauce, salt and pepper.
• 8 the tomato sauce adds no real flavor but when i was growing up my mom always added it to her"clear" soups to give it some color.
• 9 simmer soup for about 20-25 minutes.
• 10 cook pasta and add to soup bowls.
• 11 ladle soup over pasta and add a sprinkle of parmesan cheese.
• 12 if you are going to use all the soup at one sitting, you can put the cooked pasta into the soup pot.
• 13 otherwise, the pasta will soak up all the liquid if it sits too long.