Escarole Soup

2 servings
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.

Prep time: 5 minutes
Start to finish: 5 minutes


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



Instructions:
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