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.