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Escarole Soup
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Provided By:
Marco Canora

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    • Ingredients

    Serves:

      • 6-8 cups brodo*
      • 1 head escarole, chopped and throughly cleaned
      • Kosher salt and freshly ground black pepper
      • 1/2 cup freshly grated Parmigiano Reggiano
      • 1/4 cup extra virgin olive oil

    Directions

    Bring the broth to a simmer in a large pot. Add the escarole. Season lightly with salt and pepper and simmer until the escarole is tender, about 30 minutes. Adjust the seasoning and serve topped with parmigiano and olive oil.

    Related recipe: Brodo (Meat Broth)

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