Step 1

Heat 2 tablespoons of olive oil in a large pot over medium heat.

Step 2

Add the onion and cook until soft.

Step 3

Add the garlic and cook another minute.

Step 4

Add the chicken stock, Parmesan cheese rind, and a pinch of salt.

Step 5

Add the escarole and allow to wilt about 2 minutes.

Step 6

Cover and simmer until the escarole is the softness you prefer.

Step 7

While the soup simmers, cook the pasta according to package instructions and set aside until needed.

Step 8

Add the lemon juice, and taste for seasoning then season the soup with salt to taste.

Step 9

Ladle onto the pasta in soup bowls and serve hot.