Escarole Soup

1. 1

   In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.

2. 2

   Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.

3. 3

   Add the escarole and cook for 10 more minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.