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Escarole & Spinach Soup Recipe

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This recipe for Escarole & Spinach Soup is from The Cappella Family Cookbook Volume 2, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 lg. onion - chopped
4-5 cloves garlic - chopped
1/4 stick butter
1 head escarole - chopped
1 pk frozen spinach -- or fresh if you prefer - chopped
1/4 c parsley
2 tbsp. basil
1/2 c Acini Di Pepe pasta
2 cartons 32 oz. chicken broth
hot pepper flakes to taste
Italian blend seasoning to taste
salt and pepper to taste
pecorino romano cheese
** you can also substitute 2 cans cannellini beans for pasta**

Directions:
Directions:
In stock pot, saute onions and garlic in olive oil with 1/4 stick butter until onions are translucent.
Add chopped escarole, spinach, pepper flakes, italian blend seasoning, parsley, basil, salt and pepper.
Cook until greens are soft.
Add chicken broth and bring to boil.
Add pasta cook until done. Return to simmer.
Serve with pecorino romano.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
1/2 hour

 

 

 

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