Favourite Minestra-Veggie Soup With Curly Endive

My own recipe, a mish-mash of several ideas. Deceptively simple while still absolutely delicious!

• Ready In: 30 mins
• Serves: 4-6
• Yields: 4-6

Ingredients

• 1⁄2  half of whole head curly endive lettuce, a few cups' worth, roughly cut
• 2  tablespoons olive oil
• 2  carrots, minced
• 1⁄2 cup fresh parmesan cheese, grated
• 1  cup orzo pasta (we like whole wheat orzo) or 1  cup  any other small shell pasta
• 1  shallot, diced
• 1  garlic clove, crushed
• 1  liter  vegetable stock (or two cups vegetable broth & two cups water)

Directions

1. Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so.
2. Stir in the garlic, and stir-fry over medium heat for about three minutes.
3. Pour in the vegetable stock, and bring to a boil.
4. Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary.
5. Add orzo/pasta, and the greens or endive to the hot soup.
6. Simmer, stirring frequently, for about five minutes.
7. Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente.
8. Remove from heat and serve.