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Escarole, Endive, and Pasta Soup

Photography: Karry Hosford
Yield 4 servings (serving size: about 1 1/2 cups)
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.


  • 1 tablespoon olive oil
  • 1 cup chopped carrot
  • 2 garlic cloves, minced
  • 6 cups Rich Turkey Stock
  • 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

Nutrition 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

How to Make It

  1. 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.

Cook's Notes

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