Escarole, Endive, and Pasta Soup

Escarole, Endive, and Pasta Soup Recipe
Photography: Karry Hosford
Save Parmesan cheese rind to flavor this simple Italian soup. Any small pasta, such as orecchiette, radiatore, or rotelle, works well in place of the seashells.


4 servings (serving size: about 1 1/2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 258
Caloriesfromfat 25 %
Fat 7.1 g
Satfat 1.4 g
Monofat 3.5 g
Polyfat 1.4 g
Protein 16.4 g
Carbohydrate 31.2 g
Fiber 4.4 g
Cholesterol 25 mg
Iron 2.6 mg
Sodium 707 mg
Calcium 64 mg


1 tablespoon olive oil
1 cup chopped carrot
2 garlic cloves, minced
3 cups coarsely chopped escarole
3 cups coarsely chopped curly endive
1 1/2 cups uncooked small seashell pasta
1/2 teaspoon salt
1 (3-inch) piece Parmigiano-Reggiano cheese rind


Heat the oil in a large saucepan over medium-low heat. Add carrot; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.


MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit

Cynthia De Persio,

Cooking Light

November 2003
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