Escarole, Endive, and Pasta Soup

Photography: Karry Hosford

Save Parmesan cheese rind to flavor this simple Italian soup. Any small pasta, such as orecchiette, radiatore, or rotelle, works well in place of the seashells.

Yield: 4 servings (serving size: about 1 1/2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 258
  • Calories from fat: 25%
  • Fat: 7.1g
  • Saturated fat: 1.4g
  • Monounsaturated fat: 3.5g
  • Polyunsaturated fat: 1.4g
  • Protein: 16.4g
  • Carbohydrate: 31.2g
  • Fiber: 4.4g
  • Cholesterol: 25mg
  • Iron: 2.6mg
  • Sodium: 707mg
  • Calcium: 64mg

Ingredients

  • 1 tablespoon olive oil
  • 1 cup chopped carrot
  • 2 garlic cloves, minced
  • 6 cups Rich Turkey Stock
  • 3 cups coarsely chopped escarole
  • 3 cups coarsely chopped curly endive
  • 1 1/2 cups uncooked small seashell pasta
  • 1/2 teaspoon salt
  • 1 (3-inch) piece Parmigiano-Reggiano cheese rind

Preparation

  1. Heat the oil in a large saucepan over medium-low heat. Add carrot; cook 5 minutes, stirring occasionally. Add garlic; cook 30 seconds, stirring constantly. Stir in stock and remaining ingredients; bring to a boil. Cover, reduce heat, and simmer 7 minutes or until shells are tender. Discard rind.
Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

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