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Photography: Karry Hosford Photo by: Photography: Karry Hosford

Escarole, Endive, and Pasta Soup

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.

Cooking Light NOVEMBER 2003

  • Yield: 4 servings (serving size: about 1 1/2 cups)

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

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.

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
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Escarole, Endive, and Pasta Soup Recipe

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