Escarole and spinach soup

This November 2017 photo shows escarole and spinach soup in New York. To make the soup more substantial, you can add a can of rinsed and drained white beans, such as navy or cannellini. (Mia via AP)This November 2017 photo shows escarole and spinach soup in New York. To make the soup more substantial, you can add a can of rinsed and drained white beans, such as navy or cannellini. (Mia via AP)

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