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 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 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 2 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, Associated Press
