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Zuppa di Scarola (Escarole Soup)

Zuppa di Scarola (Escarole Soup)
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Zuppa di Scarola (Escarole Soup)

Zuppa di Scarola (Escarole Soup)

Zuppa di Scarola (escarole soup) is a light dish which takes a few steps to be cooked and makes a healthy and delightful solution for either lunch or dinner.

Yields4 Servings
Prep Time10 minsCook Time25 minsTotal Time35 mins

Ingredients

 ½ cup Colavita Tubettini, broken into 1 inch pieces
 1 head escarole, cut into bite-sized pieces
 2 tbsp chopped carrot
 2 cups homemade or Rachael Ray Low Sodium All-Natural Chicken Stock
 salt and pepper, to taste
 8 tbsp parmesan cheese

Directions

1

In a large pot, cook the pasta to just less than al dente, drain.

2

In a 2 quart sauce pan, simmer together the escarole and carrot in the chicken broth for 20 minutes. Add the pasta and simmer for 3 minutes.

3

Season to taste with salt and pepper, stir well. Ladle into warmed soup bowls. Pass the Parmesan cheese.

Ingredients

 ½ cup Colavita Tubettini, broken into 1 inch pieces
 1 head escarole, cut into bite-sized pieces
 2 tbsp chopped carrot
 2 cups homemade or Rachael Ray Low Sodium All-Natural Chicken Stock
 salt and pepper, to taste
 8 tbsp parmesan cheese

Directions

1

In a large pot, cook the pasta to just less than al dente, drain.

2

In a 2 quart sauce pan, simmer together the escarole and carrot in the chicken broth for 20 minutes. Add the pasta and simmer for 3 minutes.

3

Season to taste with salt and pepper, stir well. Ladle into warmed soup bowls. Pass the Parmesan cheese.

Zuppa di Scarola (Escarole Soup)

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