Ingredients:

1 bunch of endive or escarole
2 cups broth
a pinch of hot chili
abundant grated parmesan

Preparation:

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.