Broken Spaghetti Soup with Escarole

This week we are getting 2 different meals out of the same basic protein, cubed pork shoulder (butt( and chicken thighs. Midweek? A meat[-free menu to lighten things up.]

Total Time:
50 min
Prep:
20 min
Inactive:
10 min
Cook:
20 min

Yield:
4 servings
Level:
Easy

Ingredients
  • 2 tablespoons butter
  • 12 ounces spaghetti, broken in thirds
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • Herb bundle, mix of fresh thyme and parsley sprigs
  • Salt and pepper
  • 1 large head escarole, chopped
  • A few grates nutmeg
  • 4 cups chicken stock
  • 1 lemon, zested and juiced
  • Grated Parmigiano-Reggiano, for passing
Directions
  • In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.

  • To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.

  • Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.

  • Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.


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