Zuppa Di Scarola

2 md Carrots
2 Celery stalks
1 sm Onion
2 tb Olive oil
1/2 ts Oregano
1 Garlic clove; minced
1/2 ts Salt
Basil leaves; chopped
2 tb Parsley; chopped
1 qt Chicken Broth (recipe)
1 c Small macaroni; such as acini di pepe or pastina
2 c Endive; shredded with a knife
1/4 c Parmesan cheese; beaten with 1 Egg

Dice carrots, celery and onions. Add oil to soup pot and saute vegetables until soft (5-8 minutes). Stir in garlic. Sprinkle with seasonings and chopped parsley. Add broth and simmer 20 minutes. Add macaroni and cook 10 minutes. Add endive to simmering soup, cook 5 minutes. Stir in cheese and egg mixture. Serve hot with additional grated cheese, if desired.

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