How to Make Escarole Soup

Escarole is a slightly bitter green commonly used in Italian cooking. It's sometimes found in salads, but it can also be braised or used it soups, as it is here. Serves 8 as a first course.

Difficulty: Easy

Instructions

Things You'll Need:

• 2 tbsp. olive (not virgin) oil
• 2 large garlic cloves - minced
• 1 cup chopped onions
• 3 hard-boiled eggs
• 1/2 cup tiny pasta shapes
• 1/2 tsp. dried oregano
• 1 cup Parmesan cheeses
• 12 cups chicken broths
• 1 large head escarole
• ladles
• Ladles
• 1 large head escarole
• 12 cups chicken broths
• 1 cup Parmesan cheeses
• 1 cup chopped onions
• 2 large garlic cloves - minced
• 1/2 cup tiny pasta shapes
• 1/2 tsp. dried oregano
• 2 tbsp. olive (not virgin) oil
• 3 hard-boiled eggs

1. Wash escarole and cut into ½-inch strips.

2. Heat oil over low heat in a soup kettle. Add onion and cook until it starts to soften.

3. Add garlic and cook a few more minutes.

4. Add broth and oregano, bring to boil and add pasta.

5. Simmer for 5 minutes.

6. Add escarole and salt and pepper to taste.

7. Simmer for another 5 minutes.

Tips & Warnings

• Consider topping soup with thinly sliced hard-boiled egg and sprinkling with parmesan cheese.
• It's best to make your own stock, but if you use canned, make sure to buy a low-salt version.

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