Can be prepared in 45 minutes or less.

Makes about 3 quarts, serving 8.

INGREDIENTS

  • 2 large garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 12 cups chicken broth (preferably low-salt)
  • 1/2 teaspoon dried orégano, crumbled
  • 1/2 cup tiny pasta shapes, such as egg flakes or pastina
  • 1 head (about 1 pound) of escarole, washed well and cut into
  •  1/2-inch-wide strips
  • 3 hard-boiled eggs, sliced thin lengthwise
  • about 1 cup coarsely grated parmesan

    DIRECTIONS

    In a kettle cook the garlic in the oil over low heat, stirring, until it is pale golden, add the onion, and cook the mixture, stirring, until onion is softened. Add the broth and the orégano, bring the mixture to a boil, and add the pasta. Simmer the soup for 5 minutes, add the escarole and salt and pepper to taste, and simmer the soup for 5 minutes more. Ladle the soup into soup plates, top it with the egg slices, and sprinkle it with the Parmesan.