| Ingredients:
2 tablespoons
vegetable oil
1
medium-size onion, diced
1
medium-size, fresh red bell pepper, diced
1
large garlic clove, minced
2
medium-size carrots, peeled and thinly sliced
3
cups chicken broth
2
cups water
1
cup diced tomatoes (from the can)
1
tablespoon fresh basil, chopped
1
tablespoon fresh parsley, chopped
1/4
teaspoon ground black pepper
2
cups tiny broccoli florets
3
cups shredded escarole
1
to 2 cups cooked elbow macaroni
salt
to taste
Serve
hot with grated Parmesan if desired. Makes 6 servings. |
Preparation:
1. Over medium heat, warm
oil in a soup pot. Add diced onions and sauté 3 minutes.
2. Add diced red pepper
and carrots. Sauté 3 minutes.
3. Stir in tomatoes, broth
and water. Bring to boil.
4. Stir in basil, parsley,
salt and black pepper. Simmer for 6-7 min.
5. Add escarole and simmer
about 5 minutes.
6. Add broccoli, simmer
3 minutes.
7. Stir in cooked macaroni,
adjust seasoning, cover and turn off the heat. |
