Escarole Soup


Typical of the autumn – winter period, the escarole is rich in fiber, carotenoids, inulin, vitamin A, B, C and K and minerals.

Boil the escarole and once cooked blend it in the cooking water. Bring the water with the blended escarole back to a boil, add the pasta and finish with a good sprinkling of parmesan cheese and a dash of olive oil.

Bon appétit!



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