A nutritional weeknight soup with less than 6 ingredients! Delish!
In a dutch oven or large pot, add olive oil and chopped red onion and saute until onion is softened.
Add the chopped escarole and salt and saute coating greens with oil.
Add the water and 1 teaspoon of salt and bring to a boil. Reduce and cover to a simmer for 20 minutes.
Season with salt and pepper if needed.
Meanwhile cook the pasta and drain. Add to the soup.
Season with salt and pepper if needed.
Serve with grated cheese and a squeeze of lemon.