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Receta Escarole Soup

by Catherine Pappas

Ingredientes

1 head of fresh escarole – cleaned and ripped 10 cloves of garlic – chopped 1 cup of baby carrots – sliced 1 onion – diced 4 stalks of celery – chopped Handful of sun dried tomatoes – sliced 1 - 29 oz. can of cannellini beans – drained and rinsed

4 cups of chicken broth Dashes of red pepper flakes Dashes of paprika Grated Romano cheese 1 box of your favorite macaroni Olive oil

Direcciones

1. Heat a large frying pan with a few drizzles of olive oil and place the veggies in the pan to sauté. As the veggies cook down add the escarole in the pan a little at a time and cook it down along with the veggies.
2. In a soup pot heat a few drizzles of olive oil and add the sautéed veggies. Add the beans, a few dashes of red pepper flakes and a few dashes of paprika. Add the chicken broth to the veggies and simmer for about 15 minutes. While the soup is simmering you may prepare the macaroni.
3. Place some macaroni in a bowl, add the soup along with a drizzle of olive oil and some grated Romano cheese.

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