Name: Escarole Soup with Ginger and Cilantro
Yield: 4 servings (serving size: about 1 1/4 cups soup and 1 tablespoon cilantro)
Ingredients: 2 (14-ounce) cans fat-free, less-sodium chicken broth; ½ 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; ½ teaspoon red curry paste or crushed red pepper flakes; ¼ cup chopped fresh cilantro

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.

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Escarole Soup with Ginger and Cilantro

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