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Escarole Soup


Instructor: Staci Joers

Website: www.cookingwithclass.us

Email: Staci@cookingwithclass.us


14 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

34 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.

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.

Nutritional information per serving:
125 Calories 6g Fat (35.4% calories from fat) 14g Protein 11g Carbohydrate 1g Dietary Fiber 4mg Cholesterol 598mg Sodium Exchanges, 12 Grain (Starch), 1 12 Lean Meat, 12 Vegetable, 1 Fat

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