 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 7 |
|
Escarole is a type of endive with crisp, curly green leaves that taste slightly bitter-it may be substituted for spinach in this recipe. Ingredients:
1 medium fennel bulb |
2 teaspoons olive oil |
1 cup finely chopped carrot |
2 garlic cloves, minced |
4 (10 1/2-ounce) cans low-sodium chicken broth |
1 bay leaf |
1/4 teaspoon salt |
black pepper |
1 (9-ounce) package refrigerated cheese-filled tortellini, uncooked |
2 cups shredded spinach or escarole |
7 teaspoons grated romano or parmesan cheese |
Directions:
1. Trim outer stalks from fennel; cut bulb in half lengthwise, and remove cores. Cut each half vertically into thin slices.
2. Heat oil in a large saucepan over medium heat until hot. Add fennel, carrot, and garlic; cook 10 minutes or until tender, stirring often. Stir in broth and next 3 ingredients. Bring to a boil; cover, reduce heat, and simmer 15 minutes.
3. Stir in pasta and spinach. Bring to a boil; reduce heat, and simmer, uncovered, 5 minutes or until pasta is tender. Remove and discard bay leaf. Ladle soup into individual bowls; sprinkle each serving with 1 teaspoon cheese.
|
|