Broken Spaghetti Soup with Escarole

1. 1

   In a medium soup pot, melt the butter over medium heat.

2. 2

   When it foams, add the pasta and cook until nutty, fragrant and deep golden brown.

3. 3

   Transfer to a container to cool completely then cover and reserve.

4. 4

   To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle.

5. 5

   Season with some salt and pepper, and then sweat the vegetables until tender.

6. 6

   Wilt the escarole into the onions and garlic and add some nutmeg.

7. 7

   Add the stock and 2 cups water.

8. 8

   Cool the soup and store for a make-ahead meal.

9. 9

   Reheat to a low boil, add the toasted pasta and cook to al dente.

10. 10

    Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.