Recipe by cruzzo
A simple, quick delicious soup that is great for a weeknight meal. Serve with a salad and some nice, crusty bread.
Top Review by Chef LisDoc
Great recipe. I would give it 5 stars but I changed a few things so I couldn't truly review this recipe. That being said, it was quick, simple and very tasty! Things I changed were, used beef broth instead of chicken and used Hunt's spaghetti sauce instead of tomato sauce. Simply b/c these were the things I had on hand.
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 carrot, chopped
- 1 stalk celery, chopped
- 3 cloves garlic, minced
- 1 head escarole, washed thoroughly and roughly chopped
- 4 cups chicken broth (I usually use the low fat/lower sodium kind)
- 1⁄2 can tomato sauce (I use Hunt's)
- salt and black pepper
- ditalini or your favorite small shell pasta, for soup
- parmesan cheese, as a garnish
Directions See How It's Made
- Heat olive oil over medium heat and add onion, carrot and celery.
- Cook for about 5 minutes until it begins to soften.
- Add garlic and stir.
- Then add escarole and stir so the veggies and garlic get distributed evenly.
- Cook the escarole mixture for about 5-10 minutes.
- The escarole will cook down and wilt.
- Add chicken broth and tomato sauce, salt and pepper.
- The tomato sauce adds no real flavor but when I was growing up my mom always added it to her"clear" soups to give it some color.
- Simmer soup for about 20-25 minutes.
- Cook pasta and add to soup bowls.
- Ladle soup over pasta and add a sprinkle of Parmesan cheese.
- If you are going to use all the soup at one sitting, you can put the cooked pasta into the soup pot.
- Otherwise, the pasta will soak up all the liquid if it sits too long.