ESCAROLE AND SPINACH SOUP
Servings: 8 to 10
Start to finish: 40 minutes
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)
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 saute 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.
Nutrition information per serving: 109 calories; 29 calories from fat; 3 g fat (1 g saturated; 0 g trans fats); 0 mg cholesterol; 306 mg sodium; 15 g carbohydrate; 5 g fiber; 3 g sugar; 6 g protein.
Katie Workman has written two cookbooks focused on easy, family-friendly cooking, “Dinner Solved!” and “The Mom 100 Cookbook.” She blogs at http://www.themom100.com/about-katie-workman. She can be reached at Katie@themom100.com.