Escarole, Endive, and Pasta Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Save Parmesan cheese rind to flavor this simple Italian soup. Any small pasta, such as orecchiette, radiatore, or rotelle, works well in place of the seashells. Ingredients:
1 tablespoon olive oil |
1 cup chopped carrot |
2 garlic cloves, minced |
6 cups rich turkey stock |
3 cups coarsely chopped escarole |
3 cups coarsely chopped curly endive |
1 1/2 cups uncooked small seashell pasta |
1/2 teaspoon salt |
1 (3-inch) 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. Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.
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