Hands-on Time
15 Mins
Total Time
50 Mins
Yield
Serves 4 (serving size: about 2 cups soup and 1 1/2 tablespoons cheese)
Photo: Johnny Autry; Styling: Cindy Barr

How to Make It

Heat a large Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add onion, and sauté for 4 minutes, stirring frequently. Add garlic, and sauté for 30 seconds. Add vegetable broth and the next 5 ingredients (through cheese rind); bring to a boil. Reduce heat, and simmer 10 minutes. Stir in escarole and carrot; cover and simmer for 15 minutes or until carrot is tender. Stir in red pepper, salt, black pepper, and vinegar. Remove and discard rind; sprinkle soup with shaved cheese.

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