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Ingredientes
- 2 lrg Garlic cloves, chopped
- 2 Tbsp. Extra virgin olive oil
- 1 c. Minced onion
- 12 c. Chicken broth, (preferably low-salt)
- 1/2 tsp Dry oregano, crumbled
- 1/2 c. Tiny pasta shapes, such as egg flakes or possibly pastina
- 1 head escarole, washed well and cut into1/2-inch-wide strips (about 1 lb.)
- 3 x Hard-boiled Large eggs, sliced thin lengthwise
- 1 c. Coarsely grated Parmesan, about
Direcciones
- In a kettle cook the garlic in the oil over low heat, stirring, till it is pale golden brown, add in the onion, and cook the mix, stirring, till onion is softened. Add in the broth and the oregano, bring the mix to a boil, and add in the pasta. Simmer the soup for 5 min, add in the escarole and salt and pepper to taste, and simmer the soup for 5 min more. Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.
- Makes about 3 qts, serving 8.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 3348g | |
| Calories 1553 | |
| Calories from Fat 866 | 56% |
| Total Fat 97.58g | 122% |
| Saturated Fat 37.97g | 152% |
| Trans Fat 0.0g | |
| Cholesterol 726mg | 242% |
| Sodium 3460mg | 144% |
| Potassium 3031mg | 87% |
| Total Carbs 54.26g | 14% |
| Dietary Fiber 2.7g | 9% |
| Sugars 12.2g | 8% |
| Protein 131.0g | 210% |
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