1/3 c. butter
1 sm. onion, minced
1 head escarole, well washed and chopped
Salt and fresh ground pepper to taste
4 c. chicken broth
1/4 c. crushed vermicelli (pasta)
1/4 c. grated Parmesan cheese

Saute butter and onion. Add the escarole, salt, pepper, chicken broth. Cook until the escarole is soft, then bring to a boil and add the vermicelli, cooking until it is tender. Pour into bowls and sprinkle the Parmesan cheese on top of each bowl. Serves 4-6.