2 tbsp olive oil
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled, diced (optional)
2 cups chicken broth
2 heads of escarole (or kale), 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 breaks up and helps thicken the soup) and then after 1 minute, the broth. Add escarole or kale, cover and let come to a boil. Lower to simmer for 1 hour. If it’s too thick you can add more water or broth.
Serve in soup bowls and sprinkle with grated cheese if desired. Serve with Italian bread.
Variation- use vegetable broth to make it vegetarian
Also, can add beans for fiber and protein