Turkey Escarole Soup - cooking recipe

Ingredients

1 tablespoon olive oil
2 cups matchstick carrots (or shredded, about 2/3 of a 10 oz bag)
1 small onion, finely chopped
2 garlic cloves, minced
3 (14 1/2 ounce) cans chicken broth
2 cups water
2 heads escarole, cut into 1 inch pieces (1 1/2 lbs)
1/2 cup orzo pasta
2 cups leftover cooked turkey, chopped
1/8 teaspoon fresh coarse ground black pepper
1/2 cup freshly grated parmesan cheese

Preparation

In a 6 quart Dutch oven heat oil on medium high until hot. Add carrots, onion and garlic; cook 4 minutes or until onion softens, stirring frequently. Stir in broth and water; heat to boiling. Stir in escarole and orzo; heat to boiling.
Reduce heat to medium low; simmer, uncovered, 6 minutes or until escarole and orzo are tender. Stir in turkey and black pepper. Reduce heat to low and simmer 3 minutes until turkey is heated through. Serve with parmesan.