Escarole Soup

1. 1

   In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened.

2. 2

   Add the broth and the oregano, bring the mixture to a boil, and add the pasta.

3. 3

   Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more.

4. 4

   Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.

* Per serving · 4 servings · Values may vary.

No additional tips available.