Post by ruth on Jul 8, 2009 13:00:18 GMT
Escarole Soup
2 servings
This is the simplest soup you can make. You can add leftover pasta, rice, cooked vegetables, or tofu. Use the rest of the escarole for a salad another day.
Prep time: 5 minutes
Start to finish: 5 minutes
Ingredients:
1/2 head escarole
2 cups reduced-sodium vegetable broth
Freshly ground pepper to taste
2 tsp grated Parmesan cheese (optional)
Instructions:
1. In a medium saucepan, bring the reduced-sodium vegetable broth to a boil.
2. Meanwhile, wash the escarole and shake dry. Coarsely chop the escarole and stir it into the reduced-sodium vegetable 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
2 servings
This is the simplest soup you can make. You can add leftover pasta, rice, cooked vegetables, or tofu. Use the rest of the escarole for a salad another day.
Prep time: 5 minutes
Start to finish: 5 minutes
Ingredients:
1/2 head escarole
2 cups reduced-sodium vegetable broth
Freshly ground pepper to taste
2 tsp grated Parmesan cheese (optional)
Instructions:
1. In a medium saucepan, bring the reduced-sodium vegetable broth to a boil.
2. Meanwhile, wash the escarole and shake dry. Coarsely chop the escarole and stir it into the reduced-sodium vegetable 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