Escarole Soup with Pasta & White Beans
- 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
Discard coarse outer leaves and slice escarole into 1/4 inch strips. Wash, and drain thoroughly.
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.