1. Heat the oil in a large saucepan. Add the carrots and shallot and cook over low heat, stirring frequently, for five minutes or so. 2. Stir in the garlic, and stir-fry over medium heat for about three minutes. 3. Pour in the vegetable stock, and bring to a boil. 4. Stir well, cover, lower the leat and simmer for about 20 minutes; stir occasionally. Add more water/stock if necessary. 5. Add orzo/pasta, and the greens or endive to the hot soup. 6. Simmer, stirring frequently, for about five minutes. 7. Add the parmesan cheese, simmer for two or three minutes longer, 'til the pasta is al dente. 8. Remove from heat and serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
