If a mug or bowl of hot soup hits the spot for you on a cool day, try this dish featuring escarole — a broad-leaf, pale green, mild-flavored endive. Endives are part of the chicory family. They have a crisp texture and a sweet, nutty flavor with a pleasantly mild bitterness.
Escarole is often eaten raw or briefly cooked. It’s sometimes known as Batavian endive.
In your grocery store, look for heads of escarole with a fresh, crisp texture. Avoid heads that are discolored or show other damage. Escarole is available in most areas year round.
Serving Size: 12 (Leftover soup can be stored in the refrigerator for up to three days in a tightly wrapped container.)
¼ cup olive oil
1 chopped onion
3 cloves minced garlic
1 can (15 ounces) diced tomatoes
1 head escarole – sliced in strips
12 cups fat-free chicken broth or vegetable broth
Salt and pepper to taste
1 cup uncooked pasta – tiny shape such as orzo
¾ cup Parmesan cheese for garnish
Calories — 125
Fat — 6 g (35.4% calories from fat)
Protein — 14 g
Dietary Fiber — 1 g
Cholesterol — 4 mg
Sodium — 598 mg
1 serving of carbohydrates for 11 gm.
Exchanges: 1/2 Grain (Starch); 1/2 Lean Meat (unless real chicken broth with chicken in it is used); 1/2 Vegetable; 1 Fat.