Ingredients

• Head of Escarole
• 1/4 cup small soup pasta
• boiling water
• 2 tbsp butter or olive oil
• 2 TB finely chopped onion
• 2 cans (14 oz) chicken broth
• 1/4 tsp thyme leaves
• salt and pepper to taste
• parmesan cheese to taste

Instructions

Discard coarse outer leaves and slice escarole into 1/4 inch strips. Wash, and drain thoroughly.

Set aside.

Cook pasta in boiling water, drain and set aside.

In a 2 qt. pan over medium heat, add olive oil. Add onion and escarole and cook, stirring for about 3 min. Add broth and thyme, bring to a boil. Add cooked pasta, salt and pepper to taste. Cook another minuter or so. Variation: add 1 can white beans to soup at the end. Heat for a few more minutes.

Serve with parmesan cheese to each servinng.

Notes

http://www.shortbites.net/soups/escarole-soup/