Escarole, Endive, and Pasta Soup

Ingredients

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

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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