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.
In a large pot, cook the pasta to just less than al dente, drain.
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.
Season to taste with salt and pepper, stir well. Ladle into warmed soup bowls. Pass the Parmesan cheese.
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