Many people use the white heart of endive for salads and do not know what to
do with the outer,
tougher leaves. This is a good way to recicle them in a tasty way. This soup
is also very good
for your health.
Wash well the endive, chop coarsely and boil in abundant
water until tender.
Drain well, also squeeze with your hands. Add to the broth. Bring to boil
and simmer for about
1/2 hour, adding salt as desired.
Serve hot, sprinkled with abundant grated parmesan.
NOTE: If you find this simple soup too bland, go for the much richer "Sante' Soup" in this collection