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Pasta and Escarole Soup

Pasta and Escarole Soup

by 17 people

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Makes: 6 servings

  • 3 tablespoons EVOO, plus more for drizzling
  • 1/4 pound pancetta, diced
  • 1 teaspoon fennel seeds
  • 2 small ribs celery, finely chopped
  • 1 leek, finely chopped and thoroughly rinsed
  • 1 carrot, finely chopped
  • 1 onion finely chopped
  • 2 cloves garlic, finely chopped
  • 1 32 ounce container  vegetable or chicken stock
  • 1 8 ounce can  tomato sauce
  • 8 ounces penne rigate pasta
  • 1 head  escarole, chopped
  • Grated cheese, for serving
  1. In a soup pot, heat 3 tbsp. EVOO, 3 turns of the pan, over medium-high heat. Add the pancetta and fennel seeds and cook until softened. Add the celery, leek, carrot, onion and garlic and cook until softened, about 5 minutes. Stir in 3 cups water, the vegetable or chicken stock and the tomato sauce.
  2. Bring the liquid to a boil and stir in the pasta. Cook until al dente, about 12 minutes. Add the escarole at the end to wilt. Serve the soup with a drizzle of EVOO and some cheese on top.