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Escarole Soup with Ginger and Cilantro

Yield 4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon cilantro)
Adjust the curry paste, depending on your heat preference.

Ingredients

  • 2 (14-ounce) cans fat-free, less-sodium chicken broth
  • 1/2 cup chopped carrot
  • 2 ounces uncooked spaghetti, broken into thirds
  • 2 cups coarsely chopped escarole
  • 1 pound skinless, boneless chicken breasts, cut into (1/2-inch) pieces
  • 2 teaspoons bottled minced fresh ginger
  • 1/2 teaspoon red curry paste or crushed red pepper flakes
  • 1/4 cup chopped fresh cilantro

Nutrition Information

  • calories 207
  • caloriesfromfat 8 %
  • fat 1.8 g
  • satfat 0.4 g
  • monofat 0.4 g
  • polyfat 0.5 g
  • protein 31.1 g
  • carbohydrate 14.2 g
  • fiber 1.7 g
  • cholesterol 66 mg
  • iron 1.7 mg
  • sodium 465 mg
  • calcium 35 mg

How to Make It

  1. Bring broth to a boil in a 3-quart saucepan. Add carrot and pasta; cover, reduce heat, and simmer 6 minutes, stirring occasionally. Stir in escarole and chicken; cook for 3 minutes or until chicken is done.

  2. Remove from heat; stir in ginger and curry paste. Ladle soup into 4 bowls; sprinkle with cilantro.