By Debe Pendice

  • !/2 head of esarole

  • 2 cups of reduce sodium vegetable broth

  • fresh ground pepper (to taste)

  • 2 Tsp of parmesan cheese (optional)

  1. Bring broth to a boil.

  2. Wash escarole and shake dry. Coarsely chop escarole and stir into broth.

  3. Remove from heat. Season with fresh ground pepper.

  4. Serve in bowls and garnish with the parmesan cheese.

  5. I usually double this recipe and freeze

  6. sevings for later.

Nutritional Facts

52 calories
0 g total fat (0 g sat fat)
0 mg cholestrol
8 g protein
4 g fiber
198 mg sodium


4 replies

Avera 2008-09-21 15:13:22 -0500 Report

Wow! At first I didn't think I'd like this, but it sounds wonderful. It is low calorie and thta is great,

apanda 2008-09-21 01:18:26 -0500 Report

I love soups and this recipe is a good one. I make something very similar but also add some sliced fresh carrots and a can of white beans such as pinto or canellini beans. Think I will make this for tonights dinner. :) Thanks for sharing.