1cupcooked pasta, such as tubetti, acini di pepe, semi de melone, or quadrettini
2 strips lemon zest, chopped
2 medium garlic cloves, chopped
6 large basil leaves, chopped
1tablespoon thin-sliced scallion greens
Freshly ground black pepper
Combine the escarole, garlic, and oil in a large heavy saucepan. Cook over low heat, covered, stirring occasionally, until escarole is tender, about 15 minutes.
Add the broth, carrot, and salt. Heat to a simmer, cover, and cook until carrots are just tender, about 5 minutes. Add pasta to soup.
Just before serving, heat soup to a simmer. Place lemon zest, garlic, and basil on a cutting board and finely chop the mixture together. Stir it into the soup and simmer for 3 minutes. Sprinkle soup with scallions and pepper. Serve hot.