Hearty and cleansing Escarole and Spinach Soup
This is a cleansing, bracing soup that feels almost acerbic in nature.
I think this recipe benefits from a very liberal hand with the pepper mill, but that’s a personal preference.
To make the soup more substantial, you can add a can of rinsed and drained white beans, such as navy or cannellini.
Escarole and Spinach Soup MAKES 8 TO 10 SERVINGS
2 tablespoons olive oil 1 cup chopped onion 1 large carrot, peeled and chopped 3 garlic cloves, minced Kosher salt and freshly ground pepper to taste 4 cups roughly chopped escarole, rinsed and excess water shaken off 4 cups less-sodium chicken or vegetable broth 1 (15-ounce) cans cannellini beans, rinsed and drained (optional) 1 (15-ounce) can diced tomatoes 10 ounces baby spinach leaves, roughly chopped Freshly grated Parmesan cheese to serve (optional)
Start to finish: 40 minutes Heat the oil in a heavy, large pot or Dutch oven at medium-low heat. Add the onion, carrot and garlic, season with salt and pepper, and sauté until the onion is tender and golden brown, about eight minutes.
Turn the heat to medium-high, add the escarole, and cook, stirring occasionally for four minutes, until the escarole is wilted. Add the broth, beans (if using) and tomatoes, and bring to a simmer over high heat. Reduce the heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
Add the spinach and stir until the spinach is wilted, about two minutes. Adjust the seasonings.
Ladle the soup into bowls, sprinkle with the Parmesan cheese if desired, and serve hot.
Per serving: 109 calories (29 from fat); 3 grams fat (1 g saturated; 0 g trans fats); 0 milligrams cholesterol; 306 mg sodium; 15 g carbohydrate; 5 g fibre; 3 g sugar; 6 g protein.