Escarole and Pastina Soup with Parmesan Rind

By Sprig Originals ✓ · cooked up in Sprig

A brothy Italian soup built on good chicken stock simmered with a parmesan rind until it turns savory and faintly sweet, then filled with wilted escarole and tiny pastina. The pasta is cooked separately and spooned into each bowl so the broth stays broth instead of turning into porridge — the trick that makes this taste like a trattoria soup rather than leftovers.

Ingredients

• 3 tbsp extra-virgin olive oil
• 1 small yellow onion, finely diced
• 1 medium carrot, finely diced
• 1 rib celery, finely diced
• 3 cloves garlic, thinly sliced
• 1/4 tsp red pepper flakes
• 8 cups good low-sodium chicken stock
• 1 piece parmesan rind (about 3 inches)
• 1 sprig fresh rosemary or thyme
• to taste kosher salt
• to taste freshly ground black pepper

• 1 large head escarole (about 1 lb), trimmed and chopped into 1-inch ribbons
• 1 cup pastina, acini di pepe, or stelline
• 1 tsp olive oil, for the cooked pasta
• 1 tbsp fresh lemon juice

• 3/4 cup finely grated parmesan
• as needed extra-virgin olive oil, for drizzling
• 2 tbsp chopped flat-leaf parsley

Instructions

1. Wash the escarole aggressively: it hides grit deep in the base. Swish the chopped ribbons in a sink or large bowl of cold water, lift them out with your hands, drain the water, and repeat until no sand settles at the bottom. Set aside in a colander.
2. Heat 3 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add the onion, carrot, and celery with a big pinch of salt and cook, stirring often, for 8 to 10 minutes, until soft and just barely golden at the edges — you want them sweet, not browned.
3. Add the sliced garlic and red pepper flakes and cook 1 minute more, until the garlic smells nutty.
4. Pour in the chicken stock, then add the parmesan rind and the rosemary sprig. Bring to a bare simmer, partially cover, and cook gently for 25 minutes. The rind will soften and give the broth a savory, slightly nutty depth. Do not boil hard, or the broth will cloud and reduce too much.
5. Meanwhile, bring a separate pot of well-salted water to a boil. Cook the pastina 1 minute short of the package time (usually 5 to 6 minutes) so it stays al dente. Drain, rinse briefly under cool water to stop the cooking, and toss with 1 teaspoon olive oil to keep the grains loose. Set aside — this is the step that keeps your soup from turning to paste.
6. Fish out and discard the herb sprig. Leave the rind in, or remove it and cut off any soft cheese to stir back in. Add the escarole to the simmering broth in handfuls, stirring each in as it wilts. Simmer 5 to 7 minutes, until the greens are silky and tender but still faintly green.
7. Season the broth assertively with salt and plenty of black pepper, then stir in the lemon juice. Taste again — a well-seasoned brothy soup needs more salt than you think, especially with unsalted stock.
8. Divide the cooked pastina among 4 warm bowls (about 1/3 cup each). Ladle the hot broth and greens over the top and let it sit for 30 seconds so the pasta warms through.
9. Finish each bowl with a generous shower of grated parmesan, a drizzle of good olive oil, and a scattering of parsley. Serve immediately, with extra parmesan at the table.

Chef's tips

Nutrition (per serving, estimated)

More from Sprig Originals

Dark Roux Seafood Gumbo with Quick Shrimp Stock

Chilled Watermelon Gazpacho with Cucumber-Chile Relish

One-Skillet Blackened Cajun Chicken Pasta

Are you this recipe's original author or publisher? Report a problem