Escarole Soup

Name: Escarole Soup
Ingredients: 2 large garlic cloves, minced; 2 tablespoons olive oil; 1 cup chopped onion; 12 cups chicken broth (preferably low-salt); 1/2 teaspoon dried oregano, crumbled; 1/2 cup tiny pasta shapes, such as egg flakes or pastina; 1 head (about 1 pound) of escarole, washed well and cut into 1/2-inch-wide strips; 3 hard-boiled eggs, sliced thin lengthwise; about 1 cup coarsely grated Parmesan

9 ingredients

4 steps

Ingredients

2 large garlic cloves, minced
2 tablespoons olive oil
1 cup chopped onion
12 cups chicken broth (preferably low-salt)
1/2 teaspoon dried oregano, crumbled
1/2 cup tiny pasta shapes, such as egg flakes or pastina
1 head (about 1 pound) of escarole, washed well and cut into 1/2-inch-wide strips
3 hard-boiled eggs, sliced thin lengthwise
about 1 cup coarsely grated Parmesan

Directions

1

In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened.
2

Add the broth and the oregano, bring the mixture to a boil, and add the pasta.
3

Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more.
4

Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.