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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat olive oil over medium heat and add onion, carrot and celery. | 2. Cook for about 5 minutes until it begins to soften. | 3. Add garlic and stir. | 4. Then add escarole and stir so the veggies and garlic get distributed evenly. | 5. Cook the escarole mixture for about 5-10 minutes. | 6. The escarole will cook down and wilt. | 7. Add chicken broth and tomato sauce, salt and pepper. | 8. The tomato sauce adds no real flavor but when I was growing up my mom always added it to her"clear" soups to give it some color. | 9. Simmer soup for about 20-25 minutes. | 10. Cook pasta and add to soup bowls. | 11. Ladle soup over pasta and add a sprinkle of Parmesan cheese. | 12. If you are going to use all the soup at one sitting, you can put the cooked pasta into the soup pot. | 13. Otherwise, the pasta will soak up all the liquid if it sits too long. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
onion	1		chopped	44.0	10.274000000000001	1.21	0.11
carrot	1		chopped	52.48	12.2624	1.1904	0.3072
celery	1	stalk	chopped	10.24	1.9008	0.4416	0.1088
garlic	3	cloves	minced	13.41	2.9754	0.5724	0.045
escarole	1		washed chopped	28.5	4.605	1.725	0.27
chicken broth	4	cups		312.48	7.56	44.5536	10.4832
tomato sauce	1/2	can		-	-	-	-
salt black pepper				-	-	-	-
shell pasta				-	-	-	-
parmesan cheese				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.