Escarole Soup

1. 1

   Wash escarole leaves in cold water to get all dirt and sand off.

2. 2

   Soak for 1/2 hour, drain and cut up into small pieces.

3. 3

   Add to pot with 1 1/2 quarts water.

4. 4

   Add salt and pepper; let it come to a boil and cook until escarole is soft.

5. 5

   Meanwhile, boil 2 quarts water in a saucepan to cook macaroni.

6. 6

   When finished (about 10 to 12 minutes), drain and rinse in cold water.

7. 7

   Set aside. Reduce escarole to a simmer.

8. 8

   Add kidney beans (do not drain), tomatoes, mushrooms and chicken broth.

9. 9

   Bring back up to a boil, reduce to simmer and add macaroni.

10. 10

    Serve hot, sprinkled with Parmesan cheese.

No nutritional information available.

No additional tips available.