Escarole and Spinach Soup
This is the most delicious and satisfying ways to start counteracting the indulgences of the holiday season.
Servings: 10 People
Calories: 97.87kcal
Ingredients
- 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 can 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
Instructions
- Heat the oil in heavy large pot or Dutch oven 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 8 minutes.
- Turn the heat to medium-high, add the escarole, and cook, stirring occasionally for 4 minutes, until the escarole is wilted. Add the broth, beans (if using) and tomatoes, and bring a simmer over high heat. Reduce heat to medium-low. Simmer until the escarole is tender, about 20 minutes.
- Add the spinach and stir until the spinach is wilted, about 2 minutes. Adjust the seasonings.
- Ladle the soup into bowls, sprinkle with the Parmesan cheese, if desired, and serve hot.
Nutrition
Calories: 97.87kcal | Carbohydrates: 13.39g | Protein: 5.94g | Fat: 3.61g | Saturated Fat: 0.6g | Sodium: 212.41mg | Potassium: 428.61mg | Fiber: 4.15g | Sugar: 2.28g | Vitamin A: 4160.55IU | Vitamin C: 15.05mg | Calcium: 88.26mg | Iron: 2.51mg