Escarole, Endive, And Pasta Soup

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Ingredients

1 tablespoon olive oil

1 cup chopped carrot

2 garlic cloves, minced

6 cups Rich Turkey Stock

3 cups coarsely chopped escarole

3 cups coarsely chopped curly endive

1 1/2 cups uncooked small seashell pasta

1/2 teaspoon salt

1 (3-inch) piece Parmigiano-Reggiano cheese rind

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