Escarole, Endive, and Pasta Soup

Name: Escarole, Endive, and Pasta Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 237 milliliters chopped carrot; 710 milliliters coarsely chopped curly endive; 710 milliliters coarsely chopped escarole; 2 garlic cloves, minced; 1 Tbsp olive oil; 3 inches Parmigiano-Reggiano cheese rind; 355 milliliters uncooked small seashell pasta; 1 teaspoons salt; 1 liters Rich Turkey Stock

You can never have too many main course recipes, so give Escarole, Endive, and Pasta Soup a try. This recipe covers 24% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 303 calories, 16g of protein, and 10g of fat each. Head to the store and pick up carrot, salt, rich turkey stock, and a few other things to make it today. It will be a hit at your Autumn event. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat the oil in a large saucepan over medium-low heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Sauce Pan

Add carrot; cook 5 minutes, stirring occasionally.

Ingredients you will need

Carrot

Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.

Ingredients you will need

Garlic