Escarole Soup with Spaghetti

Today I was busy reviewing final details before my book goes to the printer. A little stressed and at 6pm. tonight, I took a quick break for dinner. No planning, just a few ingredients calling my name…..An example of how I prepare meals:

I opened the refrigerator and saw a bag of escarole that I forgot about calling my name. “Maria, I don’t have much time”. In my vegetable drawer, two red banana peppers (left over from last week). In my pantry, I saw a little spaghetti left over from a previous package (3 oz ).

Let me make a quick soup……

Printable Recipe

Ingredients:
1 bag of escarole (5 cups)
2 cloves of garlic (sliced)
Drizzle of olive oil (3 tbsp)
2 red banana peppers (sliced, remove seeds)
1 cube of vegetable boullion
3 cups of boiling water
3 oz of spaghetti (cut it in small pieces)
Sea salt, black pepper (to taste)
red chili peppers (optional)
Grated Parmigiano cheese (optional)

In a medium pot, heat medium, drizzle a little olive oil. Saute the garlic and red banana peppers for two minutes. Add a pinch of sea salt, black pepper and red chili flakes (optional).
Add escarole, ½ cup of water and top with lid for three minutes, stir occassionally.
Add three cups of hot water to the same pot
Add 1 vegetable boullion cube
Add the cut up spaghetti, stir occasionally. Cook the pasta according to the package directions (approx. 8-10 minutes).

Serve immediately and top with parmigiano cheese.

It was delicious! Also, cooking everything in one pot was easy clean up! I now have leftovers that I can have during the week or freeze for another time.

Back to work!