Escarole or Dandelion Greens and Pea Soup with Pasta

1T olive oil
1/2 large onion, cut into 1/2" dice
4 cups chicken broth
1 lb dandelion greens or 1 head escarole
3/4 lb fresh peas or 5 oz frozen
1/2 cup dried small pasta such as elbows or shells
1/2 cup freshly grated asiago or pecorino cheese
salt & pepper to taste

Heat the oil in a large soup pot. Add the onions and saute until softened, about 4 minutes (do not let them brown).

Add the broth, greens, peas and a liberal grinding of pepper and bring to a boil. Reduce the heat to a very slow but steady simmer and cook, covered, for 15 minutes.

Stir in the pasta and cook, uncovered, until the pasta is al dente, about 10 minutes. Season with salt and pepper to taste. Serve with the grated cheese.

Makes 3 to 4 servings.


Something to do with dandelions when they get too big to use in salads.

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