Escarole Soup

Learn to cook; Relish your life!

Instructor: Staci Joers
Website: www.cookingwithclass.us
Email: Staci@cookingwithclass.us

Serving Size: 12

  • ¼ cup olive oil
  • 1 onion -- chopped
  • 3 cloves garlic -- minced
  • 15 ounces diced tomatoes -- 1 can
  • 1 head escarole -- sliced in strips
  • 12 cups fat-free chicken broth -- or vegetable broth
  • Salt and pepper -- to taste
  • 1 cup pasta -- tiny shape such as orzo
  • ¾ cup parmesan cheese -- for garnish

Heat the oil in a large, heavy bottomed saucepan over medium heat and sauté the onion and garlic until translucent, about 2-3 minutes.

Add the tomatoes with their juice and the escarole and sauté for about 5 minutes.

Add the broth, salt and pepper and bring to a boil. Add the pasta and cook for 5 minutes more or until pasta is tender. Serve garnished with parmesan.

Per Serving (excluding unknown items): 125 Calories; 6g Fat (35.4% calories from fat); 14g Protein; 11g Carbohydrate; 1g Dietary Fiber; 4mg Cholesterol; 598mg Sodium. Exchanges: 1/2 Grain (Starch); 1 1/2 Lean Meat; 1/2 Vegetable; 1 Fat.

NOTES: Escarole is a broad-leafed, pale green, mild-flavored endive. Escarole is available year-round. Look for a fresh, crisp texture and avoid heads with insect damage or discoloration. Escarole can be stored, tightly wrapped, in the refrigerator for up to three days. Most often eaten raw in salads, escarole can be briefly cooked and used in soups; also known as Batavian endive.