Zuppa di Scariola e Ditali

Italian escarole and ditali pasta soup!
    
     Escarole gives this soup a natural savory butter flavor.  Ditali pasta is a slightly larger version of ditalini pasta.  Ditali is a great pasta for soup.  This soup is healthy, vegetarian and it is Italian!
     Not every Italian recipe or soup recipe is made with strict techniques.  Many Italian soups are simply boiled.  A simple boiled soup with no sauteing involved is one of the oldest styles of cooking that there is.  Sometimes an easy to make soup is best, especially when the weather is cold and when feeling ill.
    
     Zuppa di Scariola e Ditali Recipe: 
     This recipe makes 1 large serving of soup!
     Boil 3 cups of chicken broth in a sauce pot over medium high heat.
     Add 2 tablespoons each of these very fine diced soffritto vegetables:
     - carrot
     - celery
     - onion
     Add 1 minced clove of garlic.
     Add 1 pinch of sea salt and black pepper.
     Add 2 pinches of oregano.
     Add 3/4 cup of large bite size pieces of escarole.
     Add 5 or 6 whole Italian parsley leaves.
     Add 3/4 cup of ditali pasta while the soup is boiling.
     After a few minutes of boiling and stirring the soup, reduce the temperature to medium heat.
     Simmer the soup, till the pasta is cooked al dente.  (Stir the soup occasionally so the pasta does not stick.)
     Add 1 teaspoon of virgin olive oil before serving..
     Ladle the soup in a bowl and serve.
     No garnish is necessary!
    
     This soup takes just a little more time to make, than it takes to cook the pasta.  Do not over cook the pasta is any zuppa!  Mushy soft noodles are not a good thing.
     The buttery escarole flavor of this soup is very comforting.  The parsley leaves remain green colored in a soup that only takes a little more than ten minutes to make.  Many soups do not have to be simmered for a long time.  This soup is usually made to order and it has a crisp fresh savory flavor.  Yum!  Ciao Baby!  ...  Shawna