• Cooking Time: 15
• Servings: 4-6
• Preparation Time: 10
• 2 onions, chopped
• 2 cloves garlic, mashed
• 2 tsp. fresh rosemary, chopped
• 2 Tblsp. olive oil
• 1 head escarole, washed and cut into ½ inch strips
• 2 quarts chicken broth
• ½ cup orzo or other tiny pasta
• 1 cup cooked diced chicken or cut-up leftover meatballs (optional)
• 1 Tblsp. fresh lemon juice
• Salt and pepper to taste

1. Saute the onions and garlic in the olive oil until soft. Stir in rosemary and cook one minute longer. Add escarole, stirring to coat with oil. Cover and cook one minute. Add chicken broth and orzo (and chicken, if desired). Simmer, partially covered, until orzo is cooked, about 10 minutes. Stir in lemon juice, adjust seasonings to taste, and serve.

This goes together really fast. You can use any kind of greens you like (kale, chard, spinach) in place of the escarole.