Turkey Escarole Soup

• 1 tablespoon olive oil
• 2 cups matchstick carrots (or shredded, about 2/3 of a 10 oz bag)
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 3 (14 1/2 ounce) cans chicken broth
• 2 cups water
• 2 heads escarole, cut into 1 inch pieces (1 1/2 lbs)
• 1/2 cup orzo pasta
• 2 cups leftover cooked turkey, chopped
• 1/8 teaspoon fresh coarse ground black pepper
• 1/2 cup freshly grated parmesan cheese

1. In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
2. Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.

olive oil, matchstick carrots, onion, garlic, chicken broth, water, orzo pasta, leftover cooked turkey, fresh coarse ground black pepper, freshly grated parmesan cheese

Taken from www.food.com/recipe/turkey-escarole-soup-346878 (may not work)