Heat oil in large soup
pot. Cook onion over medium heat until it is translucent. As onion softens,
add minced garlic.
When onion is soft, pour
in water or stock. Add lentils. Bring soup to a boil, then lower heat
to medium. Add celery, carrots and tomatoes. Season with salt to taste.
Do not oversalt as the parmigiano, added on serving, is salty. Grate in
pepper. Cover and simmer for about 30 minutes. Add potatoes and cook for
15 minutes. Lentils should be tender.
While soup is cooking,
clean the escarole and shred or chop into bite size pieces. Add to the
soup and cook for an additional 10 to 15 minutes along with finely chopped
celery. Garnish with parsley.
Serve with freshly grated
Serves 6 - 8
Viola for Helen Viola
on Sicilian cooking more