Escarole, Endive, and Pasta Soup

Ingredients

• 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

Preparation

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.