2 tbsp. olive oil
2 garlic cloves, minced
1 onion, chopped
2 carrots, sliced
1 potato, peeled, diced (opt.)
2 c. chicken broth
2 heads of escarole, well washed & coarsely cut

In a large saucepan, heat olive oil and gently brown garlic. Add onion, carrots and, if using, the potato (this breaks up and helps thicken the soup), and then after 1 minute, the broth. Add escarole, cover and let come to a boil. Lower to simmer for 1 hour. For soupier soup, use a little broth or water.

VARIATION: You can add spareribs and (or) a couple of Italian sausages at the same time as the garlic and brown the meat well. Then add everything else.

Serve in soup bowls and sprinkle with grated cheese. Have lots of hot Italian bread on the table. Serves 6 to 8.