Escarole, Endive, and Pasta Soup

• 1 tablespoon olive oil
• 1 cup chopped carrot
• 2 garlic cloves, minced
• 6 cups chicken stock
• 3 cups coarsely chopped escarole
• 3 cups coarsely chopped curly endive lettuce
• 1 12 cups uncooked small shell pasta
• 12 teaspoon salt
• 3 inches piece parmigiano-reggiano cheese, rind

1. Heat the oil in a large saucepan over medium-low heat.
2. Add carrot; cook 5 minutes, stirring occasionally.
3. Add garlic; cook 30 seconds, stirring constantly.
4. Stir in stock and remaining ingredients; bring to a boil.
5. Cover, reduce heat, and simmer 7 minutes or until shells are tender.
6. Discard rind.

olive oil, carrot, garlic, chicken stock, escarole, endive lettuce, shell pasta, salt, cheese

Taken from www.food.com/recipe/escarole-endive-and-pasta-soup-342484 (may not work)