|Serves||6 to 8|
|Total Time||1 hour|
|2||Tbsp. olive oil|
|3||or 4 garlic cloves, minced|
|1||yellow onion, diced|
|2||carrots, cut into ⅛-inch slices|
|1||lb. chopped fresh spinach, or 1 large head escarole, chopped (see Note)|
|2||qt. (64 ounces) chicken broth|
|10 to 12||oz. pastina, orzo, or elbow macaroni|
|~||Salt and pepper, to taste|
|~||Freshly grated Parmesan, for sprinkling|
|~||Olive oil, for drizzling|
Culinate editor’s notes: You can easily substitute frozen chopped spinach, or any other fresh bitter green, for the fresh spinach or escarole.
Related article: Chicken soup, eight ways
This content is from the Zanne Miller collection.