Escarole, Endive, and Pasta Soup

Escarole, Endive, and Pasta Soup
Photo by Photography: Karry Hosford

Ingredients

  • ½ teaspoon salt
  • ½ teaspoon salt
  • 1 cup chopped carrot
  • 1 tablespoon olive oil
  • 3 cups coarsely chopped escarole
  • 6 cups Rich Turkey Stock
  • 2 garlic cloves, minced
  • + 11 more ingredients
    • 1 ½ cups uncooked small seashell pasta
    • 1 ½ cups uncooked small seashell pasta
    • 3 cups coarsely chopped escarole
    • 1 (3-inch) piece Parmigiano-Reggiano cheese rind
    • 1 cup chopped carrot
    • 6 cups Rich Turkey Stock
    • 1 tablespoon olive oil
    • 2 garlic cloves, minced
    • 3 cups coarsely chopped curly endive
    • 1 (3-inch) piece Parmigiano-Reggiano cheese rind
    • 3 cups coarsely chopped curly endive

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.

View full recipe at My Recipes

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