Escarole, Endive, and Pasta Soup
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.
Recipe by Cooking Light November 2003
Gallery
Credit:
Photography: Karry Hosford
Recipe Summary
Ingredients
Directions
Chef's Notes
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Nutrition Facts
Per Serving:
258 calories; calories from fat 25%; fat 7.1g; saturated fat 1.4g; mono fat 3.5g; poly fat 1.4g; protein 16.4g; carbohydrates 31.2g; fiber 4.4g; cholesterol 25mg; iron 2.6mg; sodium 707mg; calcium 64mg.