Soup of escarole and fennel tops CUCINA NATURALE

DIFFICULTY: Medium
TIME PREPARATION:40 minutes Calories 175 calories
TIME COOK: 70 minutes cooking
EQUIPMENT: Knife, Pot,
CATEGORY: SOUP, VEGETARIAN, VEGAN

INGREDIENTS Serves 4 people
For the broth
2 liters of water
1 carrot
1 celery heart
1 white onion
Salt
For the soup
2 escarole
3 cloves of garlic
1 red onion
1 carrot
1 stalk celery
2 potatoes
1 red pepper
1 tablespoon chopped parsley
3 fennel tops
Extra-virgin olive oil
Salt
2 l vegetable broth
DIRECTIONS
In a pot on a board put up at cook the broth. When ready, strain it and set it on fire.
At the boil, add the endive leaves and cook for about ten minutes until they are soft. Drain and tagliuzzatele.
Meanwhile, in a pan heat 3 tablespoons oil and gently saute onion, carrot, celery, red pepper, fennel tops and all finely chopped garlic, chili and shredded potatoes cut into chunks.
Take the vegetables wilt, and when they are ready, add the escarole, stir over medium heat, add the hot broth and cook the soup for half an hour, stirring occasionally.
Serve with chopped parsley and extra virgin olive oil raw.
Recipe by Paul Pancotti
SUGGESTION MENÙ VINE