Ingredients:
2 tablespoons olive oil
1 medium onions, chopped
1 carrots, 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:
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.
Servings: 4
Time preparation: 15 min.
Time total: 40 min.