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2 Teelöffel | olive oil |
2 | cloves garlic minced |
1 | Onion chopped |
2 | Carrots sliced |
1 | Potato, peeled, diced (opt) |
2 Tasse | chicken broth |
2 | Heads of escarole, well |
| Washed and coarsely cut |
In a large saucepan, heat olive oil and gently brown garlic. Add onion, carrots and if using, the potato (this helps to thicken the soup as it breaks up), and after 1 minute, the broth. Add escarole, cover and let come to a boil. Lower to simmer for 1 hour. For more liquid soup, add a little more broth or water. Its also delicious to add spareribs and/or a few pieces of Italian sausages before you brown the vegetables. Make sure the meat is well cooked. Then add everything else. Serve sprinkled with grated cheese and soft Italian bread.
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