Escarole Soup

• 4 cups chicken stock
• 1 12 cups diced onions
• 1 cup diced celery
• 1 cup thinly sliced carrot
• 1 cup thinly sliced parsnip
• 12 teaspoon curry powder
• 14 teaspoon ground fennel
• 1 12 cups chopped escarole

1. In a large saucepan, combine the stock, onions, celery, carrots, parsnips, curry powder and fennel.
2. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 30 minutes.
3. Add the escarole and cook for 10 more minutes.

chicken stock, onions, celery, carrot, curry powder, ground fennel, escarole

Taken from www.food.com/recipe/escarole-soup-445077 (may not work)