1/3 c. butter
1 sm. onion, minced
1 head escarole, well washed & chopped
Salt
Fresh ground pepper
4 c. chick broth
1/4 c. crushed vermicelli (pasta)
1/4 c. grated Parmesan cheese

In a large saucepan, melt butter and saute onion over medium heat until browned. Add escarole, salt and pepper to taste. Saute briefly - add broth. Cover and cook over low heat 15 minutes. Add vermicelli and cook an additional 15 minutes. Taste and season. Serve with grated Parmesan cheese sprinkled on top of individual soup dish servings.