Escarole and Pasta Soup
This wonderful Italian soup is a hearty addition to your weeknight meal rota.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
- 2 tablespoons olive oil
- 1 large onion chopped
- 3 garlic cloves chopped
- 1 pound escarole cleaned & chopped
- 1 tablespoon lemon juice Optional - used to cut the bitterness
- 4 cups chicken stock
- 1 ounce piece Parmesan cheese on the rind
- Salt & Pepper to taste
- 8 ounces pasta
- grated Parmesan cheese for serving
Heat 2 tablespoons of olive oil in a large pot over medium heat.
Add the onion and cook until soft.
Add the garlic and cook another minute.
Add the escarole and saute until wilted, about 2 minutes.
Add the lemon juice, chicken stock, Parmesan cheese and a pinch of salt.
Cover and simmer until the escarole is the softness you prefer.
While the soup simmers, cook the pasta according to package instructions and set aside until needed.
Season the soup with salt and pepper, to taste.
Ladle onto the pasta in soup bowls. Serve with crusty bread.
Calories: 420kcal | Carbohydrates: 58g | Protein: 17g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 12mg | Sodium: 486mg | Potassium: 783mg | Fiber: 5g | Sugar: 6g | Vitamin A: 2515IU | Vitamin C: 12mg | Calcium: 172mg | Iron: 2.3mg