Fork And Spoon Soup

• 3 Tbsp. butter or margarine
• 2 onions, thinly sliced
• 1 clove garlic
• 2 qt. meatless stock (bouillon) or chicken broth
• 1 (8 oz.) pkg. elbow macaroni
• 1 (1 lb.) can tomatoes
• 1 bay leaf
• pinch of basil and cayenne
• 1 (10 oz.) pkg. small frozen lobster tails, shrimp, clams, crabmeat, etc.
• 1 head escarole, coarsely chopped
• 1/4 lb. sharp cheese, grated

1. Melt butter in 5-quart pot.
2. Add onions and garlic.
3. Cover, wilt slowly, about 7 minutes.
4. Add stock; bring to boil.
5. Stir in elbow macaroni; bring to boil again.
6. Cover and simmer 15 minutes. Add tomatoes, seasonings, lobster tails and escarole.
7. Simmer, covered, 8 minutes.
8. Stir in grated cheese.
9. Serves 8.

butter, onions, clove garlic, meatless stock, elbow macaroni, tomatoes, bay leaf, basil, lobster, head, sharp cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=531558 (may not work)