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escarole soup

Posted on 18 August, 2020 at 13:31 Comments comments (5)
 Escarole Soup
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!

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