Zuppa di scarola

4 servings

Ingredients

Quantity Ingredient
2 mediums Carrots
2 Celery stalks
1 small Onion
2 tablespoons Olive oil
½ teaspoon Oregano
1 Garlic clove; minced
½ teaspoon Salt
Basil leaves; chopped
2 tablespoons Parsley; chopped
1 quart Chicken Broth (recipe)
1 cup Small macaroni; such as acini di pepe or pastina
2 cups Endive; shredded with a knife
¼ cup Parmesan cheese; beaten with
1 Egg

Directions

Dice carrots, celery and onions. Add oil to soup pot and saute vegetables until soft (5-8 minutes). Stir in garlic. Sprinkle with seasonings and chopped parsley. Add broth and simmer 20 minutes. Add macaroni and cook 10 minutes. Add endive to simmering soup, cook 5 minutes. Stir in cheese and egg mixture. Serve hot with additional grated cheese, if desired. Submitted By NICK LA ROCCA On 12-24-94

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