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Escarole Soup




Source of Recipe


Dr. Weil


Recipe Introduction


This is the simplest soup you can make. Use vegetable broth if you want a vegetarian version. You can add leftover pasta, rice, cooked vegetables, or tofu. Use the rest of the escarole for a salad another day.
2 Servings


List of Ingredients





1/2 head escarole
2 cups reduced sodium chicken broth
Freshly ground pepper to taste
2 tsp grated Parmesan cheese (optional)


Recipe



1. In a medium saucepan, bring the chicken broth to a boil.

2. Meanwhile, wash the escarole and shake dry. Coarsely chop the escarole and stir it into the chicken broth.

3. Remove from the heat. Season with freshly ground black pepper. Serve in soup bowls garnished with grated Parmesan cheese, if you like.

Nutritional Information:

Per serving:
52 calories
0 g total fat (0 g sat)
0 mg cholesterol
4 g carbohydrate
8 g protein
4 g fiber
198 mg sodium