2 cups Cut 'N Clean Greens Country Greens
1 cup Cut 'N Clean Greens Escarole
4 tablespoons extra virgin olive oil
1 small onion, minced
2 cloves garlic, smashed
6 cups chicken stock
1 1/2 cups acini di pepe pasta
3 eggs, beaten with 3/4 cup freshly grated Parmigiano Reggiano
2 tablespoons freshly chopped flat leaf parsley
Salt and freshly ground pepper to taste
In a large stock pot, add oil and heat on medium for 2 minutes. Add onion and cook until translucent. Add garlic and sauté another 2 minutes. Add Cut 'N Clean Greens Country Greens and Escarole and cook until wilted. Add chicken stock, increase heat and bring mixture to a boil. Add pasta and cook until soft, about 8 minutes. While soup is still hot, stir in egg/parmesan mixture and parsley. Stir, taste for seasonings and add salt and pepper as needed.
Recipe courtesy of Faith Alahverdian, Executive Chef and Director for the ShopRite Culinary Workshops.