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Serves 6-8

 

2 tbsp olive oil

2 garlic cloves, minced

1 onion, chopped

2 carrots, sliced

1 potato, peeled, diced (optional)

2 cups chicken broth

2 heads of escarole (or kale), well washed and coarsely cut

 

In a large saucepan, heat olive oil and gently brown garlic.  Add onion, carrots and, if using, the potato (this breaks up and helps thicken the soup) and then after 1 minute, the broth.  Add escarole or kale, cover and let come to a boil.  Lower to simmer for 1 hour.  If it’s too thick you can add more water or broth.  

 

Serve in soup bowls and sprinkle with grated cheese if desired.  Serve with Italian bread. 

 

Variation- use vegetable broth to make it vegetarian

Also, can add beans for fiber and protein

 

Enjoy!