Ingredients

• 2 tablespoons butter
• 12 ounces spaghetti, broken in thirds
• 2 tablespoons olive oil
• 4 cloves garlic, chopped
• 1 large onion, chopped
• Herb bundle, mix of fresh thyme and parsley sprigs
• Salt and pepper
• 1 large head escarole, chopped
• A few grates nutmeg
• 4 cups chicken stock
• 1 lemon, zested and juiced
• Grated Parmigiano-Reggiano, for passing

Instructions

1. In a medium soup pot, melt the butter over medium heat. When it foams, add the pasta and cook until nutty, fragrant and deep golden brown. Transfer to a container to cool completely then cover and reserve.
2. To the pot add the olive oil, 2 turns of the pan, and then add the garlic, onions and herb bundle. Season with some salt and pepper, and then sweat the vegetables until tender.
3. Wilt the escarole into the onions and garlic and add some nutmeg. Add the stock and 2 cups water.
4. Cool the soup and store for a make-ahead meal. Reheat to a low boil, add the toasted pasta and cook to al dente. Stir in the lemon zest and juice, and serve in shallow bowls topped with some grated cheese.