Categories: Soup

Ingredients

• 12 oz. lean ground beef
• 1 small fennel bulb, chopped
• 1/2 cup chopped onion
• 2 garlic cloves, minced
• 4 cups beef broth
• 2 cups water
• 1 tsp dried oregano, crushed
• 2 bay leaves
• 1/4 tsp black pepper
• 1/2 cup orzo pasta
• 4 cups shredded escarole
• 3 oz. Parmesan cheese with rind, cut into 4 wedges

Directions

1. In a large saucepan, combine beef, fennel, onion, and garlic. Cook, uncovered, over medium-high heat for 5 minutes or until meat is browned and vegetables are nearly tender, stirring occasionally. Drain off fat, if necessary.

2. Stir in broth, the water, oregano, bay leaves, and pepper. Bring to boiling; reduce heat. Simmer, covered, for 10 minutes. Remove bay leaves; discard.

3. Add orzo. Return to boiling; reduce heat. Boil gently, uncovered, for 10 minutes or just until pasta is tender, stirring occasionally. Remove from heat; stir in escarole.

4. Place a wedge of cheese in each of 4 soup bowls. Ladle hot soup into bowls.

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