!/2 head of esarole
2 cups of reduce sodium vegetable broth
fresh ground pepper (to taste)
2 Tsp of parmesan cheese (optional)
Bring broth to a boil.
Wash escarole and shake dry. Coarsely chop escarole and stir into broth.
Remove from heat. Season with fresh ground pepper.
Serve in bowls and garnish with the parmesan cheese.
I usually double this recipe and freeze
sevings for later.
- 52 calories
- 0 g total fat (0 g sat fat)
- 0 mg cholestrol
- 8 g protein
- 4 g fiber
- 198 mg sodium