Zuppa di scarola
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | mediums | Carrots |
| 2 | Celery stalks | |
| 1 | small | Onion |
| 2 | tablespoons | Olive oil |
| ½ | teaspoon | Oregano |
| 1 | Garlic clove; minced | |
| ½ | teaspoon | Salt |
| Basil leaves; chopped | ||
| 2 | tablespoons | Parsley; chopped |
| 1 | quart | Chicken Broth (recipe) |
| 1 | cup | Small macaroni; such as acini di pepe or pastina |
| 2 | cups | Endive; shredded with a knife |
| ¼ | cup | Parmesan cheese; beaten with |
| 1 | Egg | |
Directions
Dice carrots, celery and onions. Add oil to soup pot and saute vegetables until soft (5-8 minutes). Stir in garlic. Sprinkle with seasonings and chopped parsley. Add broth and simmer 20 minutes. Add macaroni and cook 10 minutes. Add endive to simmering soup, cook 5 minutes. Stir in cheese and egg mixture. Serve hot with additional grated cheese, if desired. Submitted By NICK LA ROCCA On 12-24-94