Escarole Soup

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

In a medium saucepan, bring the reduced-sodium vegetable broth to a boil.

Meanwhile, wash the escarole and shake dry. Coarsely chop the escarole and stir it into the reduced-sodium vegetable broth. Remove from the heat. Season with freshly ground black pepper.

Serve in soup bowls garnished with grated Parmesan cheese, if you like.

2 servings

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


Corelle Livingware 28-Ounce Super Soup/Cereal Bowl, Winter Frost White (Set of 3)

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