1⁄4 cup olive oil
1 onion — chopped
3 cloves garlic — minced
15 ounces diced tomatoes — 1 can
1 head escarole — sliced in strips
12 cups fat-free chicken broth — or vegetable broth
Salt and pepper — to taste
1 cup pasta — tiny shape such as orzo
3⁄4 cup parmesan cheese — for garnish
Heat the oil in a large, heavy bottomed saucepan over medium heat and sauté the onion and garlic until translucent, about 2 – 3 minutes.
Add the tomatoes with their juice and the escarole and sauté for about 5 minutes.
Add the broth, salt and pepper and bring to a boil. Add the pasta and cook for 5 minutes more or until pasta is tender. Serve garnished with Parmesan.
NOTES: Escarole is a broad-leafed, pale green, mild-flavored endive. Escarole is available year-round. Look for a fresh, crisp texture and avoid heads with insect damage or discoloration. Escarole can be stored, tightly wrapped, in the refrigerator for up to three days. Most often eaten raw in salads, escarole can be briefly cooked and used in soups; also known as Batavian endive.